芡实分离蛋白的凝胶特性及流变特性

摘要

以芡实分离蛋白为原料,研究芡实分离蛋白溶液的凝胶特性和流变特性。确定芡实分离蛋白溶液的最低凝胶点蛋白质量浓度为5g/100mL,考察分离蛋白质量浓度和pH值对凝胶形成的影响;测定放置时间和蔗糖添加量对芡实分离蛋白溶液流变特性的影响。结果表明：分离蛋白质质量浓度和pH值对凝胶硬度、稠度和脆度影响较大,对黏着性和黏聚性影响比较小;随着溶液放置时间的增加,蛋白分子水合作用减弱,其蛋白-蛋白分子间作用力增强,芡实分离蛋白溶液表观黏度上升;蔗糖的添加能明显增加蛋白溶液的表观黏度,降低溶液的流动性,增加溶液的稳定性。%Semen Euryale protein isolate（SEPI） was prepared to explore its gelation characteristics and rheological behavior.The protein concentration for the lowest gelation endpoint（LGE） was determined to be 5 g/100mL.Meanwhile,the effects of SEPI concentration and pH on gel formation were investigated and the effects of standing time and sucrose amount on the rheological behavior of SEPI solution were also explored.The results indicated that prolonged standing time could result in weak hydration of SEPI solution,enhanced protein-protein interactions and increased apparent viscosity of SEPI solution.In addition,the addition of sucrose also could lead to the increase of apparent viscosity and the decrease of mobility,thereby improving the stability of SEPI solution.