文档介绍：
大豆球蛋白/葡聚糖硫酸盐水凝胶溶胀行为
研究#
张烨,郭健,杨晓泉**
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(华南理工大学轻工与食品学院食物蛋白工程研究中心,广州 510640)
摘要:本文以微生物转谷氨酰胺酶(microbial transglutaminase,MTGase)交联制备了大豆
球蛋白(soy glycinin)/葡聚糖硫酸盐(dextran sulfate, DS)冷致水凝胶,分析了成胶的主要
作用力、水凝胶中水的状态、水凝胶在酸性(pH )和中性(pH )条件下的溶胀行为,
以及对干凝胶在去离子水中的溶胀规律进行了研究。结果表明,该水凝胶网络形成的作用力
主要为 MTGase 催化交联形成的分子间共价键;DS 的添加提高了水凝胶的持水性,并对水
凝胶中平衡水、非冻结水、可冻结水比例影响显著;该水凝胶对 pH 敏感,在酸性条件下水
凝胶脱水收缩,中性条件下吸水溶胀,且 DS/大豆球蛋白比值越高对刺激反应幅度越大;凝
胶中的 DS/大豆球蛋白比值和离子强度是影响干凝胶在去离子水中溶胀性规律的主要因素。
关键词:大豆球蛋白;葡聚糖硫酸盐;水凝胶;水的状态;溶胀
中图分类号:TS
Swelling behavior of soy glycinin/dextran sulfate hydrogel
ZHANG Ye, GUO Jian, YANG Xiaoquan
(Research and Development Center of Food Proteins, School of Light Industry and Food Science,
South China University of Technology, Guangzhou 510640)
Abstract: In this work, soy glycinin/dextran sulfate (DS) cold-set hydrogel induced by microbial
transglutaminase (MTGase) was prepared. The gelation driving forces, water state and swelling
behavior of the resulted hydrogels were investigated. The results indicated that the formation of
the covalent bonds among the protein molecules induced by MTGase was the main driving force
for the gelation. The addition of DS had significant influence on the content of equilibrium water,
non-frozen water and frozen water, and it improved the water holding capacity of hydrogel. The
hydrogel shrank under acidic