多糖对大豆分离蛋白乳液及乳液凝胶性质的影响
朱秀清1,2，王婵1，孙禹凡1，钟明明1，齐宝坤1,3*
鹿茸的功效（1.东北农业大学食品学院，哈尔滨150030；2.哈尔滨商业大学食品工程学院，哈尔滨
150076；3.哈尔滨市食品产业研究院，哈尔滨
150028）摘要：文章通过研究不同添加量（0、0.05%、0.1%、0.2%和0.3%）两种带电荷多糖（卡拉胶、瓜尔豆胶）与5%大豆分离蛋白（SPI ）复合形成乳液及乳液凝胶性质，揭示复合物结构变化与乳化体系稳定性关系及复合物形成对乳液凝胶特性的影响。采用动态激光散射及红外光谱研究SPI 与可溶性卡拉胶、瓜尔豆胶复合物形成乳液流体动力学半径及蛋白二级结构变化；通过测定乳液凝胶质构表征乳液凝胶硬度、黏弹性及持水性等物化性质。结果表明，多糖添加量为0.1%时所形成乳液粒径较小，乳滴形状规则、分布均匀，表面负电荷增加，添加卡拉胶所形成乳液稳定性高于瓜尔豆胶，多糖添加提高乳液凝胶硬度、黏弹性及持水能力，当添加量为0.1%时物化性质最佳。此外，多糖种类及添加量均可改变SPI 二级结构，影响SPI 与多糖结合，影响所形成乳液及乳液凝胶性质。
关键词：大豆分离蛋白；卡拉胶；瓜尔豆胶；乳液；乳液凝胶
中图分类号：TS214.2文献标志码：A 文章编号：1005-9369（2020）02-0045-08
血宁胶囊
朱秀清，王婵，孙禹凡，等.多糖对大豆分离蛋白乳液及乳液凝胶性质影响[J].东北农业大学学报,2020,51(2):45-52.DOI:10.19720/jki.issn.1005-9369.2020.02.0006
弟子入则孝Zhu Xiuqing,Wang Chan,Sun Yufan,et al.Effect of polysaccharides on soybean protein isolate emulsion and emulsion gel[J].Jour-nal of Northeast Agricultural University,2019,51(2):45-52.(in Chine with English abstract)DOI:10.19720/jki.issn.1005-9369.2020.02.0006
Effect of polysaccharides on soybean protein isolate emulsion and emulsion gel/ZHU Xiuqing 1,2,WANG Chan 1,SUN Yufan 1,ZHONG Mingming 1,QI Baoqun 1,3百度site
(1.School of Food Science,Northeast Agricultural University,Harbin 150030,China;2.School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;3.Harbin Food Industry Rearch Institute,Harbin 150028,China)
喝酸奶会长胖吗上海社保缴纳查询Abstract:In this paper,two charged polysaccharides (carrageenan,guar gum)were studied under different conditions (0,0.05%,0.1%,0.2%and 0.3%)with 5%soybean protein isolate (SPI).The properties of the composite emulsion and emulsion gel reveal the relationship between the structural change of the composite and the stability of the emulsion,and the influence of the formation of the composite on the gel properties of the emulsion.The dynamic kinetic radius and protein condary st
ructure of SPI and soluble carrageenan and guar gum complexes were studied by dynamic lar light scattering and infrared spectroscopy.The texture of emulsion gel was also determined by measuring the texture of emulsion gel.收稿日期：2019-11-13
基金项目：黑龙江省自然科学基金联合引导项目（LH2019C032）
致橡树舒婷作者简介：朱秀清（1968-），女，教授，博士，研究方向为粮食、油脂及植物蛋白。E-mail:*****************Journal of Northeast Agricultural University 东北农业大学学报
第51卷第2期
我成全
51(2):45~52
2020年2月February 2020
