食品工业科技2013，Vol.34Issue(13)：58-62,5.
大豆分离蛋白与甜菜果胶静电复合过程的研究
Study on electrostatic complexation between soy protein isolate and sugar beet pectin
摘要
Abstract
Electrostatic complexation between soy protein isolate (SPI) and sugar beet pectin (SBP) were induced by in situ acidification using glucono-δ-lactone(GDL).The formation of electrostatic complexes and their structural evolution were monitored at different SPI/SBP ratios by measuring light scattering intensity and turbidity of the mixtures during acidification using dynamic light scattering and UV/Vis spectrophotometer respectively.The results showed that SPI and SBP could form molecular complexes of different structures and stabilities,depending on pH and SPI/SBP ratio.Those complexes included intramolecular soluble complex,intermolecular soluble complex,and intermolecular insoluble complex.The investigation enabled the establishment of a detailed phase diagram for the electrostatic complexation of SPI and SBP.关键词
大豆分离蛋白/甜菜果胶/相互作用/静电复合/相图Key words
soy protein isolate/ sugar beet pectin /interaction/ electrostatic complexation/ phase diagram分类
轻工纺织引用本文复制引用
谢晶晶,章轶锋,李玉辉,孔慧玲,方亚鹏..大豆分离蛋白与甜菜果胶静电复合过程的研究[J].食品工业科技,2013,34(13):58-62,5.基金项目
国家自然科学基金(31171751,31101260) （31171751,31101260）
教育部科学技术研究重点项目(212117) （212117）
湖北省自然科学基金杰出青年人才项目(2012FFA004) （2012FFA004）
武汉市科技局科技攻关计划项目(201120822280). （201120822280）
