摘要
本研究以大豆分离蛋白为原料,通过微生物转谷氨酰胺酶交联结合高速均质制备了大豆蛋白多孔凝胶,采用X射线断层扫描技术对所成凝胶的微结构进行观察,并考察了不同制备条件对制得凝胶机械性能的影响。结果表明,通过对凝胶的制备条件-酶添加量、蛋白热变性温度及均质速度进行调控,可制得具有不同孔隙度及机械性能的多孔凝胶。当对分离蛋白溶液在95℃热处理30min,添加6.67 U MTGase/g SPI,在8000 r/min均质30 s,可制得空隙大小分布均匀,具有较好应变、较强应力以及杨氏模量的大豆蛋白多孔凝胶。
Soy protein porous hydrogel was prepared by microbial transglutaminase （MTGase） induced cross-linking and high speed homogenizing in this work. Computed microtomogxaphy was used to observe the microstructttre of the porous hydrogel. The effects of the preparation conditions on the mechanical properties of the hydrogel were also evaluated. The results indicated that porous hydrogels with different porosity and textures could be obtained by regulating the dosage of MTGase, homogenizing speed and soy protein isolates （SPI） dispersion pre-heating temperature. When SPI dispersion was pre-heated at 95 ℃for 30 min, added with 6.67 U MTGase/g SPI, and then homogenized at 8000 r/rain for 30 s, porous hydrogel can be achieved with uniform distribution of pore, better strain, highest stress and Young＇s modulus.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第5期957-960,共4页
Modern Food Science and Technology
基金
教育部高校博士点基金(20100172110021)
国家自然科学基金项目资助(31130124)
关键词
大豆蛋白
多孔凝胶
X射线断层扫描
机械性能
soy protein
porous hydrogel
computed microtomography
mechanical property
