山药水溶性蛋白质凝胶特性的研究

为了探索山药水溶性蛋白质(Yam Soluble Protein,YSP)的凝胶特性,采用碱溶酸沉法提取山药中的水溶性蛋白质,利用流变仪和质构仪研究了YSP浓度、p H和NaCl浓度对其凝胶特性的影响,并对结果和其中机理进行了初步探讨。结果表明,YSP的最小凝胶浓度为8%;动态流变学的结果表明,随着YSP浓度增大,储能模量G'和损耗模量G″均显著增大(p <0.05),表现出更优越的粘弹性,另外,蛋白质凝胶的硬度和持水性也增大;在p H=9时,储能模量G'、损耗模量G″和硬度达到最大;当NaCl浓度超过0.05 mol/L时,凝胶的硬度降低。本研究结果有助于YSP在食品工业中得到更加广泛的运用。

Gelation Properties of Yam Soluble Protein

In order to explore the gelation properties of Chinese yam soluble protein( YSP),YSP was extracted by the alkaliextraction and acid-precipitation method.Using rheometer and texture analyzer,the influence of the concentration of YSP,pH and ionic strength on the gel properties were investigated,and the mechanism were discussed. The results showed that the minimal gelation concentration of YSP was 8%( w/v).The dynamic rheological tests showed that storage modulus G’ and loss modulus G″ were significantly increased,with the increasing of protein concentration,exhibiting more superior viscoelasticity.Besides,the hardness and water-holding capacity of the gel were also increased.At p H9,the storage modulus G’,loss modulus G″ and hardness reached the maximum. When the NaCl concentration was more than 0.05 mol/L,the gel’s hardness was reduced.The results would help the wide application of YSP in the food industry.