农业机械学报2013，Vol.44Issue(3)：167-173,7.DOI:10.6041/j.issn.1000-1298.2013.03.031
糖基化反应对大豆7s球蛋白凝胶流变性质的影响
Effect of Glycosylation Reaction on Gel Rheological Properties for Soybean 7s Globulin
摘要
Abstract
Glucose was used as an agent to modify soybean 7s globulin, in order to prepare for three glycation products of soybean 7s globulin. Rotary rheometer, texture analyzer and scanning electron microscope were used to analyze rheology, texture and microstructure of soybean 7s globulin and its glycosylation product gel, in order to study the effect of glycosylation reaction on 7s globulin gel. Research results showed that glycosylation reaction could improve the thermal stability of soybean 7s globulin and move up the soybean 7 s globulin gel point. The viscoelasticity of the soybean 7s globulin gel was increased. The sugar chains could promote the formation of the soybean 7s globulin gel network.关键词
大豆7s球蛋白/凝胶/流变/糖基化Key words
Soybean 7 s globulin/Gel/Rheology/Glycosylation分类
轻工纺织引用本文复制引用
迟玉杰,姜剑,赵薇..糖基化反应对大豆7s球蛋白凝胶流变性质的影响[J].农业机械学报,2013,44(3):167-173,7.基金项目
黑龙江省自然科学基金重点项目(ZD200902) （ZD200902）
