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涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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搴忚櫉

鍑濊啝鍒跺倷鏂规硶

鍑濊啝妾㈡脯鏂规硶

鏂囩嵒(xi脿n)渚嗘簮

鍑濊啝鍒跺倷鍙冭�冩枃鐛�(xi脿n)

1

涓嶅悓 pH 姊濅欢涓嬪嚌鑶犵殑鍒跺倷锛�

鐢� pH 鍊肩偤3.5~11.5 鐨勭７閰搁菇绶╂矕娑�( 0.0062mol/mL KH2PO4–0.0316mol/L K2HPO4锛宲H锛�5.0 鏅�(sh铆)鐢� 1mol/L HCl瑾�(di脿o)绡�(ji茅)铔嬬櫧婧舵恫锛夐厤鎴� 11S 鐞冭泲鐧芥憾娑诧紝鏀句簬灏忕噿鏉�涓�锛屼互淇濋��鑶滃皝鍙�锛屽湪 90鈩冩按娴翠腑鍔犵啽 30min锛屽彇鍑轰簬 4鈩冪殑鍐版荡涓�蹇�閫熷喎鍗�锛岀劧鍚庡湪 4鈩冧笅闈滅疆 20h銆�

鍑濊啝璩�(zh矛)妲�(g貌u)鐗规�х殑娓�瀹氾�� 涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎� 閫�(j矛n)琛屽嚌鑶犺唱(zh矛)妲�(g貌u)娓�瀹�锛岀┛鍒哄��(sh铆)椹�(y脿n)閲囩敤 P/1.0R鎺㈤牠锛岀┛鍒哄墠鎺㈤牠閬�(y霉n)琛岄�熷害鐐� 3.0mm/s锛岀┛鍒洪亷绋嬩腑鐨勯亱(y霉n)琛岄�熷害鐐�0.5mm/s锛岃繑鍥為�熷害鐐� 0.5mm/s锛岀┛鍒鸿窛闆� 20mm锛屽叐娆＄┛鍒轰腑闁撳仠姝㈡檪(sh铆)闁� 1s銆�

寮电磪濞�,闄虫尟鏄�,鍛ㄧ憺瀵�. pH 鍊煎皪 11S 鐞冭泲鐧界祼(ji茅)妲�(g貌u)鑸囧嚌鑶犳�х殑褰遍熆. 椋熷搧绉戞妧.2003(5)

閯�宸炲伐绋嬪��(xu茅)闄�

Damodaran S. Refolding of thermally unfolded soy proteins

during the regime of the gelation process: Effect on gelation[J]. J Agric Food Chem, 1988, 36(2):262-269

2

鍑濊啝鎬э細

婧舵恫閰嶅埗锛氭簴(zh菙n)纰虹ū閲�3.7500g鐨凷PI鐢ㄨ捀椁炬按閰嶆垚绺介珨绌�25.00mL(婵冨害15%)鐨勬憾娑诧紝鏀惧叆鎭掓韩姘存荡閸�锛屽湪35±0.5鈩冧笅鍔犵啽10min銆�

鍑濊啝鍒跺倷锛氬皣SPI婧舵恫鏀惧叆鎭掓韩姘存荡閸�锛屽湪95±0.5鈩冨姞鐔�60min锛岀劧鍚庢斁鍏ュ啺姘存荡涓�杩呴�熷喎鍗�锛岀洿鑷冲舰鎴愬嚌鑶�锛屼簬4鈩冩�濅欢涓嬮潨缃�24h銆�

鍑濊啝寮�(qi谩ng)搴︾殑娓�瀹氾��

瑭︽ǎ闈滅疆鍚庡湪鐗╂�ф脯瑭﹀剙涓婃脯瀹氬嚌鑶犲挤(qi谩ng)搴�,鎺㈤牠閬哥敤P/0.5銆備笂娴蜂繚鍦ｆ殺閵疯唱(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

鍔夊ぇ宸�,妤婂湅鐕�,缈佸埄姒�,闄宠壇鑿�. 瓒呮烤鑶滄硶鑸囧牽婧堕吀娌夋硶鍒跺倷澶ц眴鍒嗛洟铔嬬櫧鍔熻兘鐗规�х殑姣旇純. 涓�鍦嬫补鑴�. 2003,28锛�12锛�.

姝︽饥宸ユキ(y猫)瀛�(xu茅)闄�

闄冲京(f霉)鐢�,鏉庨噷鐗�. 鍒嗗瓙鍔涘皪澶ц眴铔嬬櫧閫忔槑鍑濊啝浣滅敤姗�(j墨)鐞嗙爺绌禰J].椋熷搧,2001.22(10):27-32.

3

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灏囧ぇ璞嗗垎闆㈣泲鐧芥憾浜巔H7.0娣峰悎纾烽吀楣界珐娌栨恫涓�锛屾績搴︾偤12%(W/W)锛屾敧鎷屽潎鍕伙紝灏囨�ゅぇ璞嗗垎闆㈣泲鐧芥憾娑茶�濅簬25mL鐨勭噿鏉�涓�锛岃搵浠ラ媮绠旓紝缃�浜�90鈩冪殑姘存荡涓�鍔犵啽淇濇��30min锛岀劧鍚庣敤鍐版荡鍐峰嵒鑷冲�ゆ韩锛屽��4鈩冪殑鍐扮�变腑淇濆��24h锛屽緸鍐扮�变腑鍙栧嚭闄冲��30min鍗冲彲娓�瀹氬叾鍑濊啝寮�(qi谩ng)搴︺��

鍑濊啝寮�(qi谩ng)搴︾殑娓�瀹�

鐢ㄧ墿鎬ф脯瑭﹀剙(Texture Analyser) 涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�娓�瀹氬嚌鑶犵殑寮�(qi谩ng)搴�锛岄伕鐢ㄧ洿寰戠偤12mm鐨勫湏鏌辩媭骞抽牠娌栭牠锛� 娌栧�撻�熷害锛�4mm/s锛涙矕澹撴繁搴︼細20mm锛涜│妯ｅ仛鎴�Ø30x30mm鐨勫湏鏌遍珨,澹撹嚦20mm锛屽墖褰㈣畩?y艒u)?3.3%銆傜磤(j矛)閷勫嚌鑶犵牬瑁傛檪(sh铆)鎵�闇�鐨勫姏瀹氱京鐐哄嚌鑶犲挤(qi谩ng)搴�銆�

鍑濊啝褰堟�х殑娓�瀹� 鍑濊啝鐨勫埗鍌欏強娓�瑭︽柟娉曞悓涓�銆傜磤(j矛)閷勬矕澹撴繁搴︾偤5mm(姝ゆ檪(sh铆)鍑濊啝灏氭湭鐮磋��)

鏅�(sh铆)鎵�闇�鐨勫姏锛屽嵆鐐哄嚌鑶犲綀鎬�銆�

榛冨弸濡�,鑿�娆查��,瑁樻剾娉�.閱囨礂璞嗙矔灏嶅ぇ璞嗗垎闆㈣泲鐧藉姛鑳芥�ц唱(zh矛)鐨勫奖闊�(I) ——鍑濊啝鎬ц兘.涓�鍦嬫补鑴�.2003,28(10)

姹熷崡澶у��(xu茅)椋熷搧瀛�(xu茅)闄�

UtsumiS,KinsellaJE1Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of

7S,11S,and soy isolate proteins[J]1J1Agric1 Food Chem1,

1985,33(2):297-303.

4

鍑濊啝璩�(zh矛)妲�(g貌u)鐨勬脯瀹�

涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�鐗╂�ф脯瑭﹀剙,绌垮埡瀵�(sh铆)椹�(y脿n)閬告搰P/1.0R鎺㈤牠,瑷�(sh猫)缃�鎺㈤牠鏈�灏忔劅鐭ュ姏鐐�1N,绌垮墝鍓嶆帰闋�閬�(y霉n)琛岄�熷害鐐�3.0mm/s锛岀┛鍓岄亷绋嬩腑鐨勯亱(y霉n)琛岄�熷害鐐�1.0mm/s锛岃繑鍥為�熷害5.0mm/s锛岀┛鍒鸿窛闆㈢偤20mm锛屾檪(sh铆)闁撶偤20s锛屽緱鍑鸿唱(zh矛)妲�(g貌u)鐗规�у湒銆�

鐢板皯鍚�,鏉庡皬闄�,鏇捐壏鑿� 鍔夊啲姊�.澶ц眴鍒嗛洟铔嬬櫧鐨勭７閰稿寲鏀规��.涓�鍦嬬厂娌瑰��(xu茅)鍫�(b脿o).2003,18(2)

(閯�宸炲伐绋嬪��(xu茅)闄㈢厂娌归�熷搧瀛�(xu茅)闄�,閯�宸� 450052)

SusanL.Woo,LawrenceK.Creamer, and Thomas Richardson. Chemical Phosphorylation of Bovine β-lactoglobulin [J].J.Agric.FoodChem.1982,(30):65-70

SrinivasanDamodaranandJohnE.Kinsella.EffectofConglycininontheThermalAggregationofGlycinin[J].J.Agric.Food Chem.1982,(30):812-817

5

婧舵恫閰嶅埗锛氭簴(zh菙n)纰虹ū閲�3.7500g鐨凷PI鐢ㄨ捀椁炬按閰嶆垚绺介珨绌�25.00mL(婵冨害15%)鐨勬憾娑�,鏀惧叆鎭掓韩姘存荡閸嬶紝鍦�35±0.5鈩冧笅鍔犵啽10min銆�

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鍔夊ぇ宸�,妤婂湅鐕�.閰舵敼鎬уぇ璞嗗垎闆㈣泲鐧界殑鍒跺倷鍙婄敘(ch菐n)鍝佸姛鑳芥�х殑鐮旂┒.涓�鍦嬫补鑴�.2004.29(12).

姝︽饥宸ユキ(y猫)瀛�(xu茅)闄�

Utsumi S, Kinsella J E. Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S, and soy isolate proteins. J. Agric. and Food Chem., 1985, 33(2): 297-303

6

鍑濊啝寮�(qi谩ng)搴�

鍦�25ml 鐕掓澂涓�鍔犲��15ml 缍�(j墨ng)鐔辫檿鐞嗗ソ鐨� SPI婧舵恫锛屾寜鐓т笂杩板伐钘濇祦绋�锛屽皣鍒跺倷寰楀埌鐨勫喎鍗昏嚦瀹ゆ韩鐨勬ǎ鍝佺敤涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�鐗╂�ф脯瑭﹀剙娓�瀹氬叾鍑濊啝寮�(qi谩ng)搴︼紝姣忓�嬫ǎ鍝佸彇 2鍊嬪钩琛屾ǎ銆傛帰闋�鍨嬭櫉鐐篜/0.5锛�

娓�瀹氬弮鏁�(sh霉)锛氭帰闋�涓嬮檷閫熷害 2mm/s锛岀附涓嬮檷娣卞害 10mm銆傚彇浣垮嚌鑶犵牬纰庢墍浣跨敤鐨勬渶澶у姏鐐哄嚌鑶犲挤(qi谩ng)搴︾殑鏁�(sh霉)鍊�銆�

闄� 鑾�,閻� 鑺�,鐜� 鐠�.鍑濆浐鍔戝強鍑濆浐姊濅欢灏嶅ぇ璞嗚泲鐧借啝鍑濇�ц唱(zh矛)鐨勫奖闊�.涓�鍦嬩钩鍝佸伐妤�(y猫).2004,32(9)

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涓�鍦嬩钩鍝佸伐妤�(y猫)

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