【摘要】 本文深入地研究了大豆 7S球蛋白凝胶光学和流变学性质与蛋白质浓度、加热温度和加热时间的关系。结果表明 :在形成蛋白质凝胶 (蛋白质浓度≥ 7.5% )的前提下 ,低的蛋白质浓度有利于大豆 7S球蛋白形成透明性凝胶 ,但凝胶强度较低 ;温度 >85℃有利于蛋白凝胶透明性和强度的提高 ;加热 6 0min .较为适宜。扫描电子显微镜 (SEM)观察显示 :大豆 7S球蛋白透明凝胶具有有序微观结构 ;探讨了大豆 7S球蛋白形成透明凝胶机理。可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据更多还原

【Abstract】 Relationships between optical properties,rhelogical properties of soybean 7S globulin gel and protein concentration,heating temperature,heating time have been studied thoroughly.These experimental results showed that under the conditions of gel forming (protein concentration≥7.5%) transparent gel of soybean 7S globulin was formed favourably with relatively lower protein concentrations,but the gel strength was weak.More transparent and stronger gel of soybean 7S globulin was formed favourably when heating temperature was above 85℃ and heating time 60min.By scanning electron microscopy (SEM),transparent gel of soybean 7S globulin showed microstructure in good order.The mechanism of transparent gel forming from soybean 7S globulin was studied.Some theoretical bases are put forward to further study optical properties of soybean protein gel and to develop transparent products from soybean protein.更多还原