| 沙蒿籽胶与大豆分离蛋白相互作用的研究 |
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| 引用本文： | 刘敦华,谷文英.沙蒿籽胶与大豆分离蛋白相互作用的研究[J].食品研究与开发,2006,27(7):80-84. |
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| 作者姓名： | 刘敦华 谷文英 |
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| 作者单位： | 江南大学食品学院，宁夏大学农学院 宁夏银川750011，江南大学食品学院，江苏无锡214036，江苏无锡214036 |
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| 摘 要： | 多糖和蛋白质的相互作用在食品的结构和稳定性方面起着重要的作用.采用流变仪、质构分析仪和差示扫描量热仪分别测定了添加与不添加沙蒿籽胶（ASKG）的大豆分离蛋白（SPI）的粘弹性、凝胶特性和变性温度,并对两者之间的作用机理进行了初步探讨.结果表明,沙蒿籽胶与大豆分离蛋白发生了相互作用.
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| 关 键 词： | 沙蒿籽胶 大豆蛋白 相互作用 |
| 收稿时间： | 2005-12-15 |
| 修稿时间： | 2005年12月15 |
RESEARCH ON THE INTERACTION OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM AND SOYBEAN PROTEIN ISOLATE |
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| LIU Dun-hua, GU Wen-ying.RESEARCH ON THE INTERACTION OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM AND SOYBEAN PROTEIN ISOLATE[J].Food Research and Developent,2006,27(7):80-84. |
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| Authors: | LIU Dun-hua GU Wen-ying |
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| Affiliation: | 1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu, China; 2. School of Agriculture, Ningxia University, Yinchuan 750011, Ningxia, China |
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| Abstract: | Polysaccharide-protein interactions play an important role in the structure and stability of many processed foods.The viscoelastic properties,gel characteristic and denatured temperatures of soybean protein isolate(SPI)were studied with and without Artemisia sphaerocephala Krasch gum(ASKG)by rheometry,texture analysis and differential scanning calorimetry(DSC).The interaction mechanism of Artemisia sphaerocephala Krasch gum and soybean protein isolate were discussed.The results showed that there was interaction between Artemisia sphaerocephala Krasch gum and soybean protein isolate. |
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| Keywords: | A rtemisia sphaerocephala Krasch gum soybean protein isolate interaction |
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