食品科学2024，Vol.45Issue(13)：82-88,7.DOI:10.7506/spkx1002-6630-20231011-080
Hofmeister效应对大豆分离蛋白凝胶特性和流变学特性的影响
Hofmeister Effect on Gel and Rheological Properties of Soy Protein Isolate
摘要
Abstract
In this study,the effects of four Hofmeister salts(KCl,NaCl,CaCl2 and MgCl2)at different concentrations(0.02,0.04 and 0.06 mol/L)on gel properties and rheological properties of soy protein isolate(SPI)were systematically explored.The results showed that the addition of salt ions could improve the gel strength of SPI,but higher concentrations(0.04 and 0.06 mol/L)of CaCl2 and MgCl2 reduced the gel stickiness of the samples.In the dynamic rheological test,each salt ion increased the storage modulus(G')and loss modulus(G")of the samples to varying degrees.Higher concentrations of CaCl2 and MgCI2 caused excessive aggregation of SPI,whereas lower concentrations of CaCl2 and MgCl2 exerted an opposite effect.In the temperature sweep test,CaCl2 and MgCl2 changed the trend of G'and G",while KC1 and NaCl simply increased G'and G"without changing their trend.In the steady rheological test,higher concentrations of CaCl2 and MgCl2 reduced the apparent viscosity and shear force of the samples,while an opposite effect was observed under the other salt conditions.The decreasing order of the effects of higher concentrations of salt ions on the apparent viscosity and shear force was K+＞Na+＞Mg2+＞Ca2+.In summary,at specific salt ion concentrations(0.04 and 0.06 mol/L),the changes in gel and rheological properties of SPI were consistent with the Hofmeister effect.关键词
大豆分离蛋白/流变/凝胶/Hofmeister效应Key words
soy protein isolate/rheology/gel/Hofmeister effect分类
轻工业引用本文复制引用
全鹏飞,安红周,郭益廷,朱雪庆,李盘欣,黄亚男..Hofmeister效应对大豆分离蛋白凝胶特性和流变学特性的影响[J].食品科学,2024,45(13):82-88,7.基金项目
小麦和玉米深加工国家工程研究中心开放课题项目(NL2022014) （NL2022014）
河南工业大学高层次人才科研启动基金项目(2021BS038) （2021BS038）
