- 澶ц眴铔嬬櫧鍑濊啝鍒跺倷鍜屽嚌鑶犲挤搴︽娓柟娉�
- 鐧�(f膩)甯冩棩鏈燂細2018-09-01 鐎忚娆℃暩(sh霉)锛�1012
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搴忚櫉
鍑濊啝鍒跺倷鏂规硶
鍑濊啝妾㈡脯鏂规硶
鏂囩嵒渚嗘簮
鍑濊啝鍒跺倷鍙冭�冩枃鐛�
1
涓嶅悓 pH 姊濅欢涓嬪嚌鑶犵殑鍒跺倷锛�
鐢� pH 鍊肩偤3.5~11.5 鐨勭７閰搁菇绶╂矕娑�( 0.0062mol/mL KH2PO4–0.0316mol/L K2HPO4锛宲H锛�5.0 鏅傜敤 1mol/L HCl瑾�(di脿o)绡�(ji茅)铔嬬櫧婧舵恫锛夐厤鎴� 11S 鐞冭泲鐧芥憾娑�锛屾斁浜庡皬鐕掓澂涓紝浠ヤ繚楫啘灏佸彛锛屽湪 90鈩冩按娴翠腑鍔犵啽 30min锛屽彇鍑轰簬 4鈩冪殑鍐版荡涓揩閫熷喎鍗�锛岀劧鍚庡湪 4鈩冧笅闈滅疆 20h銆�
鍑濊啝璩鐗规�х殑娓畾锛� 涓婃捣淇濆湥鏆㈤姺璩鍎� TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎� 閫茶鍑濊啝璩娓畾锛岀┛鍒哄椹楅噰鐢� P/1.0R鎺㈤牠锛岀┛鍒哄墠鎺㈤牠閬嬭閫熷害鐐� 3.0mm/s锛岀┛鍒洪亷绋嬩腑鐨勯亱琛岄�熷害鐐�0.5mm/s锛岃繑鍥為�熷害鐐� 0.5mm/s锛岀┛鍒鸿窛闆� 20mm锛屽叐娆＄┛鍒轰腑闁撳仠姝㈡檪闁� 1s銆�
寮电磪濞�,闄虫尟鏄�,鍛ㄧ憺瀵�. pH 鍊煎皪 11S 鐞冭泲鐧界祼妲嬭垏鍑濊啝鎬х殑褰遍熆. 椋熷搧绉戞妧.2003(5)
閯窞宸ョ▼瀛搁櫌
Damodaran S. Refolding of thermally unfolded soy proteins
during the regime of the gelation process: Effect on gelation[J]. J Agric Food Chem, 1988, 36(2):262-269
2
鍑濊啝鎬э細
婧舵恫閰嶅埗锛氭簴纰虹ū閲�3.7500g鐨凷PI鐢ㄨ捀椁炬按閰嶆垚绺介珨绌�25.00mL(婵冨害15%)鐨勬憾娑诧紝鏀惧叆鎭掓韩姘存荡閸�锛屽湪35±0.5鈩冧笅鍔犵啽10min銆�
鍑濊啝鍒跺倷锛氬皣SPI婧舵恫鏀惧叆鎭掓韩姘存荡閸�锛屽湪95±0.5鈩冨姞鐔�60min锛岀劧鍚庢斁鍏ュ啺姘存荡涓繀閫熷喎鍗�锛岀洿鑷冲舰鎴愬嚌鑶�锛屼簬4鈩冩浠朵笅闈滅疆24h銆�
鍑濊啝寮峰害鐨勬脯瀹氾細
瑭︽ǎ闈滅疆鍚庡湪鐗╂�ф脯瑭﹀剙涓婃脯瀹氬嚌鑶犲挤搴�,鎺㈤牠閬哥敤P/0.5銆備笂娴蜂繚鍦ｆ殺閵疯唱妲嬪剙 TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎�
鍔夊ぇ宸�,妤婂湅鐕�,缈佸埄姒�,闄宠壇鑿�. 瓒呮烤鑶滄硶鑸囧牽婧堕吀娌夋硶鍒跺倷澶ц眴鍒嗛洟铔嬬櫧鍔熻兘鐗规�х殑姣旇純. 涓湅娌硅剛. 2003,28锛�12锛�.
姝︽饥宸ユキ(y猫)瀛搁櫌
闄冲京鐢�,鏉庨噷鐗�. 鍒嗗瓙鍔涘皪澶ц眴铔嬬櫧閫忔槑鍑濊啝浣滅敤姗熺悊鐮旂┒[J].椋熷搧,2001.22(10):27-32.
3
鍑濊啝鐨勫埗鍌�
灏囧ぇ璞嗗垎闆㈣泲鐧芥憾浜巔H7.0娣峰悎纾烽吀楣界珐娌栨恫涓�锛屾績搴︾偤12%(W/W)锛屾敧鎷屽潎鍕�锛屽皣姝ゅぇ璞嗗垎闆㈣泲鐧芥憾娑茶浜�25mL鐨勭噿鏉腑锛岃搵浠ラ媮绠�锛岀疆浜�90鈩冪殑姘存荡涓姞鐔变繚婧�30min锛岀劧鍚庣敤鍐版荡鍐峰嵒鑷冲婧�锛屽湪4鈩冪殑鍐扮涓繚瀛�24h锛屽緸鍐扮涓彇鍑洪櫝鍖�30min鍗冲彲娓畾鍏跺嚌鑶犲挤搴�銆�
鍑濊啝寮峰害鐨勬脯瀹�
鐢ㄧ墿鎬ф脯瑭﹀剙(Texture Analyser) 涓婃捣淇濆湥鏆㈤姺璩鍎� TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎�娓畾鍑濊啝鐨勫挤搴�锛岄伕鐢ㄧ洿寰戠偤12mm鐨勫湏鏌辩媭骞抽牠娌栭牠锛� 娌栧閫熷害锛�4mm/s锛涙矕澹撴繁搴︼細20mm锛涜│妯ｅ仛鎴�Ø30x30mm鐨勫湏鏌遍珨,澹撹嚦20mm锛屽墖褰㈣畩?y艒u)?3.3%銆傜磤閷勫嚌鑶犵牬瑁傛檪鎵�闇�鐨勫姏瀹氱京鐐哄嚌鑶犲挤搴�銆�
鍑濊啝褰堟�х殑娓畾 鍑濊啝鐨勫埗鍌欏強娓│鏂规硶鍚屼笂銆傜磤閷勬矕澹撴繁搴︾偤5mm(姝ゆ檪鍑濊啝灏氭湭鐮磋)
鏅傛墍闇�鐨勫姏锛屽嵆鐐哄嚌鑶犲綀鎬�銆�
榛冨弸濡�,鑿椋�,瑁樻剾娉�.閱囨礂璞嗙矔灏嶅ぇ璞嗗垎闆㈣泲鐧藉姛鑳芥�ц唱鐨勫奖闊�(I) ——鍑濊啝鎬ц兘.涓湅娌硅剛.2003,28(10)
姹熷崡澶у椋熷搧瀛搁櫌
UtsumiS,KinsellaJE1Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of
7S,11S,and soy isolate proteins[J]1J1Agric1 Food Chem1,
1985,33(2):297-303.
4
鍑濊啝璩鐨勬脯瀹�
涓婃捣淇濆湥鏆㈤姺璩鍎� TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎�鐗╂�ф脯瑭﹀剙,绌垮埡瀵﹂閬告搰P/1.0R鎺㈤牠,瑷疆鎺㈤牠鏈�灏忔劅鐭ュ姏鐐�1N,绌垮墝鍓嶆帰闋亱琛岄�熷害鐐�3.0mm/s锛岀┛鍓岄亷绋嬩腑鐨勯亱琛岄�熷害鐐�1.0mm/s锛岃繑鍥為�熷害5.0mm/s锛岀┛鍒鸿窛闆㈢偤20mm锛屾檪闁撶偤20s锛屽緱鍑鸿唱妲嬬壒鎬у湒銆�
鐢板皯鍚�,鏉庡皬闄�,鏇捐壏鑿� 鍔夊啲姊�.澶ц眴鍒嗛洟铔嬬櫧鐨勭７閰稿寲鏀规��.涓湅绯ф补瀛稿牨.2003,18(2)
(閯窞宸ョ▼瀛搁櫌绯ф补椋熷搧瀛搁櫌,閯窞 450052)
SusanL.Woo,LawrenceK.Creamer, and Thomas Richardson. Chemical Phosphorylation of Bovine β-lactoglobulin [J].J.Agric.FoodChem.1982,(30):65-70
SrinivasanDamodaranandJohnE.Kinsella.EffectofConglycininontheThermalAggregationofGlycinin[J].J.Agric.Food Chem.1982,(30):812-817
5
婧舵恫閰嶅埗锛氭簴纰虹ū閲�3.7500g鐨凷PI鐢ㄨ捀椁炬按閰嶆垚绺介珨绌�25.00mL(婵冨害15%)鐨勬憾娑�,鏀惧叆鎭掓韩姘存荡閸�锛屽湪35±0.5鈩冧笅鍔犵啽10min銆�
鍑濊啝鍒跺倷锛氬皣SPI婧舵恫鏀惧叆鎭掓韩姘存荡閸�,鍦�95±0.5鈩冨姞鐔�60min锛岀劧鍚庢斁鍏ュ啺姘存荡涓繀閫熷喎鍗�锛岀洿鑷冲舰鎴愬嚌鑶�锛屼簬4鈩冩浠朵笅闈滅疆24h銆�
瑭︽ǎ闈滅疆鍚庡湪鐗╂�ф脯瑭﹀剙涓婃脯瀹氬嚌鑶犲挤搴�锛屾帰闋伕鐢ㄤ笂娴蜂繚鍦ｆ殺閵疯唱妲嬪剙 TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎� P/0.5銆傛脯瀹氭ā寮忥細measure force compression; 娌栧鍓嶉�熷害锛�2.0mm/s; 娌栧閫熷害锛�0.5mm/s锛涙矕澹撳悗閫熷害锛�0.5mm/s锛涙繁搴︼細10mm锛涜畝鍙栨暩(sh霉)鎿�(j霉)閫熺巼锛�200pps銆�
鍔夊ぇ宸�,妤婂湅鐕�.閰舵敼鎬уぇ璞嗗垎闆㈣泲鐧界殑鍒跺倷鍙婄敘(ch菐n)鍝佸姛鑳芥�х殑鐮旂┒.涓湅娌硅剛.2004.29(12).
姝︽饥宸ユキ(y猫)瀛搁櫌
Utsumi S, Kinsella J E. Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S, and soy isolate proteins. J. Agric. and Food Chem., 1985, 33(2): 297-303
6
鍑濊啝寮峰害
鍦�25ml 鐕掓澂涓姞鍏�15ml 缍�(j墨ng)鐔辫檿鐞嗗ソ鐨� SPI婧舵恫锛屾寜鐓т笂杩板伐钘濇祦绋�锛屽皣鍒跺倷寰楀埌鐨勫喎鍗昏嚦瀹ゆ韩鐨勬ǎ鍝佺敤涓婃捣淇濆湥鏆㈤姺璩鍎� TAXTC-璩鍎�锛孴A璩鍎�锛孴Atouch璩鍎�鐗╂�ф脯瑭﹀剙娓畾鍏跺嚌鑶犲挤搴�锛屾瘡鍊嬫ǎ鍝佸彇 2鍊嬪钩琛屾ǎ銆傛帰闋瀷铏熺偤P/0.5锛�
娓畾鍙冩暩(sh霉)锛氭帰闋笅闄嶉�熷害 2mm/s锛岀附涓嬮檷娣卞害 10mm銆傚彇浣垮嚌鑶犵牬纰庢墍浣跨敤鐨勬渶澶у姏鐐哄嚌鑶犲挤搴︾殑鏁�(sh霉)鍊�銆�
闄� 鑾�,閻� 鑺�,鐜� 鐠�.鍑濆浐鍔戝強鍑濆浐姊濅欢灏嶅ぇ璞嗚泲鐧借啝鍑濇�ц唱鐨勫奖闊�.涓湅涔冲搧宸ユキ(y猫).2004,32(9)
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涓湅涔冲搧宸ユキ(y猫)
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