【摘要】 文章通过研究不同添加量(0、0.05%、0.1%、0.2%和0.3%)两种带电荷多糖(卡拉胶、瓜尔豆胶)与5%大豆分离蛋白(SPI)复合形成乳液及乳液凝胶性质,揭示复合物结构变化与乳化体系稳定性关系及复合物形成对乳液凝胶特性的影响。采用动态激光散射及红外光谱研究SPI与可溶性卡拉胶、瓜尔豆胶复合物形成乳液流体动力学半径及蛋白二级结构变化;通过测定乳液凝胶质构表征乳液凝胶硬度、黏弹性及持水性等物化性质。结果表明,多糖添加量为0.1%时所形成乳液粒径较小,乳滴形状规则、分布均匀,表面负电荷增加,添加卡拉胶所形成乳液稳定性高于瓜尔豆胶,多糖添加提高乳液凝胶硬度、黏弹性及持水能力,当添加量为0.1%时物化性质最佳。此外,多糖种类及添加量均可改变SPI二级结构,影响SPI与多糖结合,影响所形成乳液及乳液凝胶性质。更多还原

【Abstract】 In this paper, two charged polysaccharides(carrageenan, guar gum) were studied under different conditions(0, 0.05%, 0.1%, 0.2% and 0.3%) with 5% soybean protein isolate(SPI). The properties of the composite emulsion and emulsion gel reveal the relationship between the structural change of the composite and the stability of the emulsion, and the influence of the formation of the composite on the gel properties of the emulsion. The dynamic kinetic radius and protein secondary structure of SPI and soluble carrageenan and guar gum complexes were studied by dynamic laser light scattering and infrared spectroscopy. The texture of emulsion gel was also determined by measuring the texture of emulsion gel.The physicochemical properties of the emulsion gel formed by polysaccharide and SPI, such as hardness,viscoelasticity and water holding capacity. The results showed that the emulsion had a lower particle size when the amount of polysaccharide was 0.1%, the shape of the emulsion was regular and uniform, and the negative charge on the surface of the emulsion increased. The stability of the emulsion formed by adding carrageenan was higher than that of guar gum and polysaccharide. The addition could increase the hardness, viscoelasticity and water holding capacity of the emulsion gel, and the physicochemical properties were the best when the polysaccharide was added in an amount of 0.1%. In addition, the type and amount of polysaccharide could change the secondary structure of SPI, which affected the binding of SPI and polysaccharide, and thus affected the properties of the emulsion and emulsion gel formed.更多还原