【作者】 王丹；

【导师】 刘俊梅；

【作者基本信息】 吉林农业大学 ， 粮食、油脂及植物蛋白工程， 2014， 硕士

【摘要】 为了探讨高剪切分散乳化技术(High shear dispersing emulsification technology，HSDE)对大豆分离蛋白（Soy protein isolate，SPI）凝胶的影响机制。本文首先利用HSDE技术处理大豆蛋白溶液，分析HSDE技术对大豆蛋白亚基组分溶解度的影响。然后采用TG酶和热致两种方法制备大豆蛋白凝胶，进一步探讨HSDE技术对凝胶特性的影响机制，从水分分布，水分迁移，持水性三个方面探索HSDE技术对大豆分离蛋白凝胶体系中水分状态的影响，从硬度，弹性，回复性，黏性等七个特性分析凝胶的质构特性，同时探讨了凝胶持水性和质构特性以及交联度之间的关系。最后从维持大豆蛋白空间结构的化学键及微观结构的角度进一步探讨HSDE技术对凝胶性质影响机制，为HSDE技术在大豆分离蛋白凝胶中的作用提供理论依据。本文主要研究结果如下：（1）HSDE处理后形成TG酶凝胶，随着剪切时间和剪切速度增加，结合水流动性增加，不易流动水和自由水流动性降低；持水性先增加后降低，当剪切时间超过10min，剪切速度超过13000r/min，持水性大幅度降低；质构特性中硬度，黏度，咀嚼度先降低后增加，当剪切时间达到10min，剪切速度达到10000r/min时，降到最低。随剪切时间和剪切速度的增加，凝胶的内聚性，粘合度，弹性波动性变化。但回复性随剪切时间的增加呈现波动性变化，随着速度的增加，先降低后增加；在4-8天贮存过程中，剪切处理后凝胶的硬度、黏度、咀嚼度、持水性、交联度高于未处理凝胶，其他特性无明显规律变化。（2）HSDE处理后形成热致凝胶，未见到结合水，而不易流动水流动性降低；持水性先增加后降低；交联度随剪切时间和剪切速度的增加呈现波动性变化；质构特性中粘合度和弹性降低，内聚性先降低后增加，其他特性呈波动性变化。在4-8天贮存过程中，剪切处理后凝胶硬度、黏度、咀嚼度低于未处理凝胶，其他无规律性变化。（3）剪切处理条件与凝胶特性存在相关性。剪切时间与硬度呈负相关，与持水性呈正相关，与交联度呈负相关；剪切速度与粘合度，内聚性及回复性呈显著正相关，与交联度呈负相关；硬度，黏度及咀嚼性两两呈极显著正相关；不易流动水的弛豫时间与持水性呈负相关，与交联度呈极显著正相关；持水性与交联度呈负相关。（4）HSDE技术处理后凝胶的疏水作用减弱，氢键和二硫键的作用增强，而且维持凝胶结构的天然状态作用力减弱，非共价键作用增强，但是共价键和非共价键交互作用变小。HSDE技术处理后的自然凝胶和TG酶凝胶的微观结构变得完整性，表面光滑，但是HSDE技术处理后的热致凝胶的微观结构没有明显的变化。更多还原

【Abstract】 In order to investigate the effect of High shear dispersing emulsification technology (HSDE)on Soy protein isolate（SPI）gel. Firstly,solubility of SPI ingredient treated by HSDE was studied.TG induced gel and heat induced gels were prepeared, then the mechanism of gel properties byHSDE was studed. Water state of SPI gels treated by HSDE were studied from waterdistribution,water mobility, water hold capability(WHC), and texture properties were analysisedfrom hardness, springiness, resilience, gumminess ect. And the relationship of WHC, degree ofcrosslinking and texture properties were analysised. The futher study of gel properties treated byHSDE was from microstructure and chemical bond that maintained space structure ofSPI.Provide a theoretical basis for applying of HSDE in SPI gel. The main results as follows:(1) TG gel treated by HSDE, with the improving of shear time and shear speed, flowproperty of conbined water was increased,,flow property of immobilized water and free waterwere decreased;WHC was improved,than decreased,when the time improve to10min,speedimproved to13000r/min,WHC was decreased;Hardness, chewiness was decreased thanincreased,the shear time improved to10min,shear speed improved to10000r/min,decreased tothe low.During4-8days storage, gel after shear treatment,hardness, chewiness, WHC and DCwere higher than untreated samples.(2) The conbined water wasn’t occured in heated-gel, and immobilized water weredecreased. With the improving of shear time and shear speed, WHC of the gel was improved,than decreased; DC was fluctuate changing; Adhesiveness and springiness were decreased,cohesivness was decreased, than increased, other properties were fluctuate changing. During4-8days storage, gel after shear treatment,hardness, chewiness, were lower than untreated samples.And the other properties were disorder during the storage time.(3) during storage time, hardness, gummuness, chewiness, resilience were dereased.Adhsiveness, springiness, cohesiveness and resilience appeared opposite trend with WHC, butthe different trend was occured in heated gel. Texture and WHC, degree of crosslinking of thetwo gels after shearing presented obvious changing during storage time.(4) Shear treating conditions had correlation with gel properties.Shear time had negativewith hardness and DC,but had positive with WHC;Shear speed had highly significant withadhesiveness，cohesiveness and resilience，had negative with DC;Hardness, chewiness hadhighly significant positive correlation.Relaxation time of immobilized water had negative correlation with WHC, had highly positive correlation with DC; WHC had negative correlationwith DC.(5) Hydrophobic interaction of treated gel was decreased, and hydrogen-bond and disulfidebond interaction were increased. The microstructure of nature and TG gels after treated changeto integrity than untreated gel. The change of heated gel was no obvious.更多还原