摘要
改变蛋白质聚合结构是获得蛋白质不同功能性质的有效手段。研究了低pH值(1.5~3.5)条件下大豆蛋白各主要成分(可溶性大豆蛋白、7S、11S、酸性亚基、碱性亚基)热致凝胶的聚合类型。通过流变特性、质构特性、聚合物形态和聚合驱动力的结果可以看出,多数大豆蛋白组分在pH值2.0时形成柔长细链状的细链凝胶,7S和酸性亚基纤维化明显,pH值3.5处多为颗粒形、短簇片状的颗粒凝胶;细链凝胶表观粘度降低幅度较颗粒凝胶大,硬度相对较低;细链凝胶的主要驱动力以非共价键的疏水相互作用为主,颗粒凝胶的主要驱动力以共价键二硫键为主。
Changing protein polymerization structure is an effective means to obtain different functional properties.The aggregation morphology of proteins is highly dependent on their composition and polymerization conditions.Thermal polymerization conditions with pH value below the isoelectric point will bring about great changes in polymerization structure of protein component.The research focused on the aggregate type of heat-induced gels from various components of soy proteins(soluble whole protein,7S,11S,acidic subunit,basic subunit)at low pH value(1.5~3.5).The results of rheological properties,texture properties,polymer morphology and driving force for aggregation showed that most soy protein components formed fine-stranded gels at pH value of 2.0,and the aggregation of acidic subunit and 7S was more fibrillation.The particulate gel networks at pH value of 3.5 were composed of particles or clusters.Compared with particulate gels,the apparent viscosity of fine stranded gels was decreased significantly,with relatively low gel hardness and elasticity.The gelation property of 7S was the worst at the same pH value among different protein components.The main driving force of the fine stranded gels was hydrophobic interaction of non-covalent bond,and covalent disulfide bond for particulate gels.The relationship between the structure and functional properties of different soybean protein components at low pH value provided sound basis for different applications.
作者
徐红华
丁瑞
郭珊珊
马金玉
高子雯
马彩虹
XU Honghua;DING Rui;GUO Shanshan;MA Jinyu;GAO Ziwen;MA Caihong(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2019年第12期380-386,共7页
Transactions of the Chinese Society for Agricultural Machinery
基金
黑龙江省教育厅青年学术骨干项目(1155G10)
关键词
大豆蛋白
PH值
聚合性能
微观结构
soybean protein
pH value
polymerization
microstructure
