Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels
Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels
复制标题
静电相互作用对化合物诱导的大豆分离蛋白凝胶特性的影响
DOI：
10.19026/ajfst.8.1517
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
Fang Yang
中科院分区：
文献类型：
--
作者：
Ping Du;Xing;Siyi Pan;Fang Yang
研究了静电相互作用对复合诱导大豆分离蛋白凝胶中水状态的影响。采用差示扫描量热法（DSC）和热重法（TG）分析了SPI凝胶中水的存在状态。同时，采用质构剖面分析法（TPA）对不同静电作用下SPI凝胶的质构特性进行了分析。利用扫描电子显微镜（SEM）、拉曼光谱和圆二色性光谱（CD）从微观和分子水平研究了相互作用机理。结果表明，复合物诱导的SPI凝胶平衡含水量降低，凝胶硬度降低，凝胶孔径变小。EWC与SPI凝胶的硬度（r = 0.978，p<0.05）和弹性（r = 0.953，p<0.05）呈正相关。化合物诱导的SPI凝胶的静电相互作用似乎指向其在定义其水的状态、质地性质和凝胶结构中的重要作用。
The effect of electrostatic interaction on the state of water in compound-induced soy protein isolate gels was investigated in this study. The state of water in SPI gels was analyzed using Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). Meanwhile Texture Profile Analysis (TPA) was used to analyze the texture properties of SPI gels with different electrostatic interactions. Furthermore, the interactive mechanism at microscopic and molecular level was investigated by means of Scanning Electron Microscopy (SEM), Raman spectrum and Circular Dichroism (CD) spectrum. The results showed that the Equilibrium Water Content (EWC) reduced, gel hardness reduced and gel pore size became smaller with improved electrostatic interaction in compound-induced SPI gels. EWC exhibited the positive correlation with hardness (r = 0.978, p<0.05) and springiness (r = 0.953, p<0.05) of the compound-induced SPI gels. Electrostatic interaction of compound-induced SPI gels seems to point toward its important role in defining their state of water, texture properties and gel structure.