酪蛋白-卡拉胶体系的流变特性及其相互作用研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 酪蛋白-卡拉胶体系的流变特性及其相互作用研究 刘安军，胡颖娜，刘彩红，滕安国，杨事维 （天津科技大学食品工程与生物技术学院，天津 300457） 摘要：本文研究了不同卡拉胶的添加量对酪蛋白-卡拉胶体系粒径以及流变学性质的影响，对维持体系的流变学特性与凝胶特性 的分子间作用力进行了探究，揭示了酪蛋白与卡拉胶混合凝胶机理。结果表明：卡拉胶浓度的升高会导致体系粒径增大，浓度为0.5% 时，粒径达到1096.8 nm，约为酪蛋白溶液分子粒径的5 倍，表明卡拉胶与酪蛋白发生吸附作用；流变学测试表明体系呈现假塑性流 体的特征，随着卡拉胶添加量的增加，流动指数n 由0.9251 下降到0.7270，稠度系数K 由0.3796 上升到3.4403 ；添加NaCl 与尿素 后，体系的凝胶强度有不同程度的下降，当二者浓度为 1.0 mol/L 时，体系凝胶强度的损失率分别为100%与32.4%，分子间作用力以 静电作用为主；红外光谱显示反应前后酪蛋白的二级结构发生改变，进一步证明卡拉胶与酪蛋白分子之间发生交联反应。 关键词：卡拉胶；酪蛋白；流变性 文章篇号：1673-9078(2014)11-23-27 DOI: 10.13982/j.mfst.1673-9078.2014.11.005 Study on the Rheology and Interactions of Casein-Carrageenan System LIU An-jun, HU Ying-na, LIU Cai-hong, TENG An-guo,YANG Shi-wei (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: In this study, the effects of different amounts of carrageenan on the particle size and rheological properties of the casein-carrageenan system were studied. Furthermore, the intermolecular forces that contribute to the rheological and gel properties of the system were explored to reveal the gelation mechanism of the casein and carrageenan mixture. The results showed that increased concentrations of carrageenan resulted in an increased particle siz e of the system. When the concentration was 0.5%, the molecular size became 1096.8 nm, almost five times the molecular diameter of casein. This indicates that absorption occurred between carrageenan and casein. Rheological tests showed that the system exhibited pseudo-plastic fluid characteristics. With increasing amounts of carrageenan, the flow index, n, decreased from 0.9251 to 0.7270, and the consistency coeffici