DONG Die,KONG Xiang-zhen,HUA Yu-fei.Molecular Weight Distribution of Heat-induced Soy Protein Aggregates and Phase Behavior of Heat-induced Soy Protein Aggregates/κ-carrageenan Mixtures[J].Soybean Science,2010,29(06):1033-1037.[doi:10.11861/j.issn.1000-9841.2010.06.1033]
热聚集大豆蛋白分子量分布及其与κ-卡拉胶相行为的研究
- Title:
- Molecular Weight Distribution of Heat-induced Soy Protein Aggregates and Phase Behavior of Heat-induced Soy Protein Aggregates/κ-carrageenan Mixtures
- 文章编号:
- 1000-9841（2010）06-1033-05
- Keywords:
- Soy protein; Heat-induced aggregate; SEC-HPLC; κ-carrageenan; Phase separation
- 分类号:
- TQ646.5
- 文献标志码:
- A
- 摘要:
- 制备了不同的热聚集大豆蛋白，并采用体积排阻色谱（SEC-HPLC）对其分子量分布进行了表征。结果表明：热处理后的大豆蛋白主要由聚集体、中间体和未聚集部分组成，聚集体比例随加热时蛋白浓度的增加而增加。选取5%和1%大豆蛋白热聚集体和κ-卡拉胶对蛋白质-多糖的相行为进一步研究，结果蛋白浓度不同发生明显的宏观相分离所需的卡拉胶的浓度不同，5%大豆蛋白热聚集体和κ-卡拉胶的混合体系具有较窄的均相区域，表明蛋白质粒子的大小影响其与多糖的相分离行为。
- Abstract:
- During the heating processing, the formation of soy protein aggregates is prevalent in soy foods. In this paper, heat-induced soy protein aggregates of different protein concentration were prepared, then the molecular weight distribution of them were analyzed by high performance size exclusion chromatography (SEC-HPLC). The SEC-HPLC results suggested that, the heated solutions were composed of aggregate, intermediate species and un-aggregated molecules, and the ratio of aggregate fraction increased as the protein concentration increased. Phase behaviors of 5% soy protein aggregate / κ-carrageenan mixture and 1% soy protein aggregate / κ-carrageenan mixture were also studied. The results suggested that, the mixtures with different protein concentration must add different amount of κ-carrageenan when macro phase separation occurred, and 5% soy protein aggregate /κ-carrageenan mixtures had narrower stable region. It suggested that the size of protein affected the phase behavior of protein / polysaccharide mixtures.
参考文献/References:
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备注/Memo
基金项目：中央高校基本科研业务费专项资金资助项目（JUSRP10919）；国家自然科学基金资助项目（20876069）。