β-伴大豆球蛋白水分散液的弱凝胶流变学性质 weak gel-like rheological properties of aqueous soy β-conglycinin dispersions.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.4 β-伴大豆球蛋白水分散液的弱凝胶流变学性质 刘翀，杨晓泉，唐传核，李琳，朱建华，齐军茹 （华南理工大学食物蛋白研究工程中心，广东 广州 510640） 摘要：研究了β-伴大豆球蛋白弱凝胶体系的稳态与动态粘弹性质。高蛋白质量分数（3%)的β-伴大豆球蛋白水分散液显示出一 定的弱凝胶属性。此弱凝胶体系在稳态条件下呈现明显的剪切变稀现象。在小变形范围，该分散体系呈现典型的蛋白浓度相关性；在 整个测定的频率范围内，储藏模量总是大于损耗模量。对 Cox-Merz 规则的偏离进一步表明该蛋白分散体系是一类弱凝胶体系。该凝 胶的网络结构对离子强度敏感，可见静电作用力对其形成具有重要的作用。 关键词： β-伴大豆球蛋白；弱凝胶；稳态流变学性质；动态黏弹质 中图分类号：TS201.7；文献标识码：A ；文章篇号:1673-9078(2009)04-0348-05 Weak Gel-like Rheological Properties of Aqueous Soy β-Conglycinin Dispersions LIU Chong, YANG Xiao-quan, TANG Chuan-he, LI Lin, ZHU Jian-hua, QI Jun-ru （Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640, China ） Abstract: The steady flow and dynamic viscoelastic properties of a weak gel system of aqueous soy β-Conglycinin dispersions, prepared by dialyzing against distilled water at high concentration, are reported. β-Conglycinin proteins at high concentration (3%) showed weak gel behavior. Under steady shear flow, strong shear thinning behavior was observed. When a small deformation in the linear viscoelastic region was applied, the dispersions of the β-Conglycinin protein showed typical weak gel-like (entanglement) or semidilued polymeric solution rheological behavior depending on the concentration: the storage modulus was always larger than the loss modulus within the entire frequency range examined. The violating of the Cox-Merz rule conformed that this system was a weak gel system. The β-Conglycinin weak gel network was susceptible to ionic strength, suggesting that electrostatic force played an important role in the formation of this weak gel network. Key words: β-Conglycinin; weak gel; steady flow proper