棉籽球蛋白凝胶特性研究

摘要

该研究以棉籽球蛋白为原料，考察了棉籽球蛋白溶解度随pH的变化，并于中性条件下加热诱导棉籽球蛋白聚集形成凝胶。采用物性仪对不同条件下制备的凝胶质构特性进行研究。通过正交试验考察蛋白质浓度、pH、加热温度、加热时间对凝胶形成的影响，得出形成凝胶较为适宜的条件。%In this paper,the texture properties of gel prepared from cottonseed globulin protein isolate (CPI)were studied. First,the Solubility of CPI varied with pH was studied. Then,the gel was formed at 85℃,pH 7.0. At last,the texture instrument was used to determine the texture properties of the cottonseed globulin protein gel. A number of factors for the gel formation,including concentration of protein,pH,heating temperature,and heating time were discussed. And an orthogonal experiment was conducted to optimize the gel formation conditions.