【摘要】 以山药淀粉(YS)与大豆分离蛋白(SPI)为原料制备SPI-YS共混体系，考察SPI-YS质量浓度、SPI与YS质量比、反应温度和反应时间对SPI-YS共混体系表面疏水性、乳化性和流变特性的影响，并对SPI-YS共混体系的粒径、Zeta电位、化学作用力、二级结构及三级结构进行分析。结果表明：当SPI-YS质量浓度为90 mg/mL、SPI与YS质量比为4∶2、反应温度为90℃、反应时间为30 min时，SPI-YS共混体系的表面疏水性和乳化活性最优，乳化稳定性和流变特性较好。在此条件下，SPI-YS共混体系的粒径为(2.39±0.26)μm, Zeta电位为(-41.44±1.50)mV。总的来说，添加YS能增加共混体系的离子键、氢键、疏水相互作用和二硫键含量，进而增强内部稳定性。更多还原

【Abstract】 The soy protein isolate-yam starch(SPI-YS) blend system was prepared by YS and SPI as raw materials. The effects of SPI-YS mass concentration, SPI-to-YS mass ratio, reaction temperature, and reaction time on the surface hydrophobicity, emulsifying properties, and rheological characteristics of the SPI-YS blend system were investigated. Additionally, the particle size, Zeta potential, chemical interactions, secondary structure, and tertiary structure of the SPI-YS blend system were analyzed. The results showed that when the SPI-YS mass concentration was 90 mg/mL, the SPI-to-YS mass ratio was 4 ∶2, the reaction temperature was 90 ℃, and the reaction time was 30 min, the surface hydrophobicity and emulsifying activity of the SPI-YS blend system were optimal, while the emulsifying stability and rheological properties were favorable. Under these conditions, the particle size of the SPI-YS blend system was(2.39±0.26) μm, and the Zeta potential was(-41.44±1.50) mV. Overall, it was demonstrated that the addition of YS increased the content of ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds in the blend system, thereby enhancing its internal stability.更多还原