【摘要】 研究了蛋白质浓度和加热温度对豫豆 2511S球蛋白凝胶质构特性的影响.结果表明:豫豆 2511S球蛋白形成凝胶的最低蛋白浓度为4%,蛋白浓度提高,凝胶硬度、脆度及粘性相应增加;豫豆 2511S球蛋白要形成自我支撑成熟的凝胶,加热温度需在80℃以上.扫描电子显微镜(SEM)观察及傅立叶交换红外光谱(FTIR)分析显示:较高的加热温度有利于凝胶蛋白二级结构中无规则卷曲向有序结构的转化,微观结构趋于有序,同时凝胶的质构性能提高.更多还原

【Abstract】 Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied. The results showed that the minimum gelation concentration for Yu25 soybean 11S globulin was 4%. The gel hardness, fracturability and adhesiveness increased with protein concentration. The temperature must be more than 80℃ for forming matured and selfsupporting gels. By Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR), the higher temperature that 11S globulin was subjected to, the more ordered secondary structures, the less random coil conformation of the molecules and the more ordered microstructure were formed. Meantime, the texture characteristics of the gels were enhanced.更多还原