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CaCl2和NaCl诱导对大豆分离蛋白纳米纤维冷凝胶的影响
关琛;李萌;李宁;周航庆;张建红;李琳
作者单位
关琛;李萌;李宁;周航庆;张建红;李琳 黑龙江八一农垦大学食品学院东北农业大学食品学院 
摘要:
蛋白质自组装形成的纳米纤维因独特的功能和生物学特性而引起人们的关注。本文通过加入CaCl2和NaCl诱导大豆分离蛋白(SPI)纤维溶液制得冷凝胶,研究不同蛋白浓度及离子浓度对凝胶性质的影响。流变学测量结合Percolation模型拟合结果表明:冷凝胶的临界渗滤浓度(cp)比纤维热凝胶方法低,CaCl2和NaCl浓度分别为30 mmol/L和150 mmol/L时cp最小。形成的冷凝胶表现为各向同性渗流和均匀的网络。SPI浓度越大,冷凝胶储存模量G′、凝胶硬度越大,凝胶持水性越好,形成凝胶所需的盐浓度越低。在低离子强度下(CaCl2浓度<50 mmol/L,NaCl浓度<150 mmol/L),离子强度越大,G′、凝胶硬度和持水性越大。盐浓度进一步增加时,G′、凝胶硬度和持水性下降。在冷固性凝胶中,同等离子强度的条件下,NaCl诱导凝胶的cp值均高于加入CaCl2的cp,说明多价阳离子形成盐桥是形成凝胶网络的主要驱动力。
关键词:  大豆分离蛋白  冷凝胶  纳米纤维
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基金项目:国家级大学生创新创业训练计划项目(202010223137)
Effect of CaCl2 and NaCl Induced on Cold-Set Gelation of Soy Protein Isolate Nanofibrils
Abstract:
Self-assembled protein nanofibrils have attracted much attention due to their unique functional and biological characteristics. In this paper, cold-set gel was formed by adding CaCl2 and NaCl to soy protein isolate(SPI) fibrillated solution. The effect of various protein concentrations and ion concentrations on the properties of cold gels were investigated. Rheological measurements and the fitting results of Percolation model indicated that the critical percolation concentration(cp) of cold gelation was much lower than that of heat-induced fibril gelation. The lowest value of cp was obtained when the concentration of CaCl2 and NaCl was 30 mmol/L and 150 mmol/L, respectively. These gels showed isotropic force percolation and a homogeneous network. The increasing SPI concentration resulted in an increase of storage modulus (G′), hardness and water-holding capacity(WHC), as well, required a lower ion concentration to induce the gelation. At low ionic strength (CaCl2<50 mmol/L, NaCl<150 mmol/L), the greater the ionic strength, the greater G′, hardness and WHC. With increasing salt concentration, G′, hardness and WHC presented decreasing trend. At the same ionic strength, cp of NaCl induced gels was higher than that of CaCl2 induced gels, which illustrated that salt bridges formation was the driving force to form cold gel rather.
Key words:  soy protein isolate  cold-set gelation  nanofibrils

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