【作者】 龚加顺； 彭春秀； 幸治梅； 庞杰；

【Author】 Gong Jiashun Peng Chunxiu Xing Zhimei Pang Jie (1 College of Food Technology,Yunnan Agricultural University,Kunming 650201 2 College of Modern Agricultural Engineering,Kunming University of Science and Technology,Kunming 650224, 3 College of Food Science,Southwest Agricultural University,Chongqing 400716, 4 Department of Food Science,Fujian Agriculture and Forestry University,Fuzhou 3500022)

【机构】 云南农业大学食品科技学院； 昆明理工大学现代农业工程学院； 西南农业大学食品科学学院； 福建农林大学食科系；

【摘要】 为研究魔芋葡甘聚糖(KGM)与大豆分离蛋白(SPI)在水和碱性促凝剂存在条件下的相互作用力,采用红外光谱、扫描电子显微镜和化学方法等手段进行分析。结果表明：在 KGM-SPI 共混凝胶形成过程中氢键为主要的分子作用力,其次为较弱的静电作用。碱性凝固剂的加入可使凝胶的韧弹性更好,氢键作用更强。此外,交互作用的强弱还与 KGM 和 SPI 的含量及配比密切相关。魔芋葡甘聚糖与大豆分离蛋白分子间可依靠多点氢键作用形成热不可逆性凝胶。更多还原

【Abstract】 In order to study the interaction force of konjac glucomannan(KGM)and soybean isolate protein(SPI)in distilled water and in the presence of an alkaline coagulant infrared spectra(IR)and scanning electron microscope(SEM)and chemical methods were used.Results showed that the strong hydrogen binding and faint electrostatics action existed in interaction of KGM and SPI.The bonds involved in junction zones are generally non-covalent bonds such as hydrogen bonds,electrostatics,-S-S- bonds,etc.When the alkaline coagulant(NaOH)was administered in the gelation of mixtures,the elasticity of gel was increased with increasing hydrogen bonds.Furthermore,the interaction of KGM and SPI was affected by different ratio and content of them.The mixtures of KGM-SPI could be form the thermal un-reversible gel through multi-hydrogen binding between molecules.更多还原