魔芋胶与大豆分离蛋白相互作用研究

以魔芋胶与大豆分离蛋白为试材，研究两者之间的复合增稠性、乳化性及胶凝性，并对两者之间的作用机理进行了探讨。结果发现魔芋胶与大豆分离蛋白复配具有明显的协同增稠作用；魔芋胶对低浓度大豆分离蛋白的乳化性能具有显著的改善作用；魔芋胶与大豆分离蛋白复配具有较好的胶凝作用。显微结构观察表明魔芋胶与大豆分离蛋白复配后两者胶束间发生一定的相互作用；红外光谱分析表明复配后两者分子上的化学基团没有发生本质上的改变，但氢键作用增强；复配凝胶体系中作用力的研究结果表明体系中作用力主要为氢键作用，从而说明魔芋胶与大豆分离蛋白主要是通过分子间氢键发生作用。

Studies on the Interactions between Konjac Gum and Soybean Protein Isolate

The composite thickening,emulsification and gelatification between konjac gum and soybean protein isolate and their interaction mechanism were studied.There was obvious synergistic thickening action between konjac gum and soybean protein isolate.Konjac gum improved the emulsification property of low-concentration soybean protein isolate evidently,and there was good gelatification between konjac gum and soybean protein isolate.The observed microstructures showed that the supermolecules of konjac gum and soybean protein isolate generated some interactions after they were compounded.The infrared spectrogram indicated that the functional groups of konjac gum and soybean protein isolate molecules did not have intrinsical changes,but the hydrogen bond strengthened.The study results for acting force in composite gel system showed that the main acting force was hydrogen bond.All these indicated that the interactions between konjac gum and soybean protein isolate were generated mainly throuhg intermolecular hydrogen bond.