超声对大豆11s蛋白-葡聚糖共混溶液冷致凝胶流变性质的影响

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1、现代食品科技ModernFoodScienceandTechnology2013，Vo1．29，No．12超声对大豆11S蛋白一葡聚糖共混溶液冷致凝胶流变性质的影响朱建华’，杨晓泉，齐军茹，赖富饶，单斌’，邹秀容’(1．韶关学院英东食品科学与工程学院，广东韶关512005)(2．华南理工大学轻工与食品学院，广东广州510640)摘要：本文采用稳态剪切和小变形振荡流变分析方法研究了超声时间、超声功率对大豆11S蛋白．葡聚糖共混溶液的稳态剪切粘度和及其冷致凝胶过程动态流变性质的影响。实验结果表明：对照样及超声处理后的共混溶液均为假塑性流体，共混溶液的表观粘度随超声时间或超声

2、功率增加呈降低趋势。与对照样相比，经237．5w超声处理6min后，粘度的下降幅度达46．6％。当超声处理时间或功率分别位于0--9min或0~142．5w范围时，共混溶液经超声处理后均可冷致形成非共价三维网络共混凝胶，凝胶的G’和G”随时间或功率增加呈增加趋势。当超声时间或功率分别增加到12min或237．5w时，共混凝胶的G’分别由峰值的954．7Pa和609．9Pa降低为367-3Pa和507．8Pa，同时凝胶起始时间被迟滞。超声处理对凝胶线性粘弹区域影响不显著。关键词：超声；大豆11S蛋白；葡聚糖；共混；流变性能文章篇号：1673—9078(2013)12—28

3、44．2849EfectofUltrasonicTreatmentonRheologicalPropertiesofCold-setSoybeanllSProtein-dextranBlendingGelZHUJian-hual,YANGXiao-quan，QIJun．ru，LAIFu．rao．SHANBin，ZOUXiu．rong(1．YingdongFoodScienceandTechnologyCollege，ShaoguanUniversity,Shaoguan512005，China)(2．CollegeofLightIndustryandFoodScienc

4、es，SouthChinaUniversityofTechnology,Guangzhou510640，China)Abstract：TheefectsofultrasonictimeandpoweronthesteadyshearviscosityofsoybeanllSprotein-dextranblendsolutionanddynamicrheologicalpropertiesofthecoldblendgelswereinvestigatedwithanalysisofsteadyshearandlowamplitudedynamicoscillatory

5、．Theresultsshowedthatboththeblendandthecontrolwithultrasomctreatmentwerepseudoplasticfluids，andtheapparentviscosityoftheblendwasd~reasedwiththeincreaseofultrasonictimeorultrasonicpower．Comparedtothecontro1．theviscosityoftheblenddecreasedby46．6％afterultrasonictreatmentwith237．5Wfor6min．Wh

6、entheultrasonictreatmenttimeorpowerwasinrangeof0~9minor0~142．5Wtheblendsolutioncouldbeformednon-covalentthreedimensionalnetworkbycoldtreatment．G’andG”displayedanincreasedtrendwithincreasingultrasonictimeorpowenHoweverasthetimeorpowerfurtherincreasedto12minor237．5Wrespectively,G’ofblendin

7、ggelreducedfromthepeakof609．9Paand954．7Pato367．3Paand507．8Pa,respectively,whiletheinitialgelationtimewasdelayed．Afterultrasonictreatment，thelinearviscoelasticregionoftheblendgelWasnotsignificantlyinfluenced．Keywords：ultrasound；soybean11Sprotein；dextran；blending；rheologica