中性多糖对大豆分离蛋白乳浊液稳定性影响的机理探讨

本文研究了瓜尔豆胶和甲基纤维素对大豆分离蛋白乳浊液乳析和絮凝稳定性的影响，并提出了可能的作用机理：在低浓度时瓜尔豆胶，非吸附的多糖分子充斥于蛋白质包被的液滴之间使液滴保持分散状态，随着多糖浓度的增加，体系发生排斥絮凝及各向同性与各向异性相分离。较低浓度的甲基纤维素吸附到液滴的蛋白质吸附层，从而保护液滴不发生絮凝；甲基纤维素浓度较高时，置换出液滴吸附的蛋白质而形成沉淀和大粒径的液滴。

Mechanism of the Effects of Neutral Polysaccharides on Stabilities of Emulsions Stabilized by Soy Protein Isolates

Effectso fg uarg uma ndm ethylcelluloseo nc reaminga ndf locculations tabilitieso fe mulsionss tabilizedb ys oy protein isolates were studied in this paper. The possible mechanism was elucidated as follows: when guar gum concentrations were low, the unabsorbed polysaccharide molecules remained dispersed in the aqueous solutions with oil droplets kept apart. When the polysaccharide concentrationsi ncreased,d epletionf locculationa ndi sotropic anda nisotropic phases eparation occurred.W hen the concentrations were low, methylcellulose adsorbed to oil droplet layers so as to protect the droplet against flocculation. Whent he polysaccharidec oncentrationi ncreasedt o acertain level, methylcellulosed isplaced parto f proteins fromo ild ropletl ayers so as to result in sedimentation and formation of larger oil droplets.