食品与发酵工业2012，Vol.38Issue(5)：27-31,36,6.
大豆球蛋白自组装聚集及凝胶特性
Research of Soybean Proteins Self-assembly Fibrils and Their Gelation Properties
摘要
Abstract
The self-assembly fibrillar aggregations of soy glycinin and β-conglycinin at pH 2.0, 85 ℃ with vari-ous protein concentrations were investigated using dynamic light scattering （DLS） and Thioflavin T fluorescence tech-niques. The heat-induced gelation properties including rheology, hardness and network structure of different fibrillar aggregations were characterized simultaneously. The results showed that protein concentration played an important role in the self-assembly aggregate formation at low pH and low ionic strength. The data suggested fibrillar aggregation pro-gressively increased with the increasing of protein concentration. β-Conglycinin exhibited a higher ability to form ther-mally fibrillar aggregates than glycinin. The increasing degree of fibrillar aggregate was favorable for enhancing the network structure of heat-set gels. The hardness of glycinin fibril gel was stronger than that of β-conglycinin. Scanning electron microscopy observation indicated that the network of β-conglycinin fibril gel was more compact than glycinin, while the latter one was more in order.关键词
大豆球蛋白/自组装/纤维化/聚集体/凝胶特性/网络结构Key words
soybean protein/self-assembly/fibril/aggregates/gelation properties/network structure分类
轻工纺织引用本文复制引用
何秀婷,杨晓泉,张晋博..大豆球蛋白自组装聚集及凝胶特性[J].食品与发酵工业,2012,38(5):27-31,36,6.基金项目
国家自然科学基金资助项目 （）
