大豆蛋白多孔水凝胶机械性能的研究

Preparation and Mechanical Property of Soy Protein Porous Hydrogel

摘要:

本研究以大豆分离蛋白为原料，通过微生物转谷氨酰胺酶交联结合高速均质制备了大豆蛋白多孔凝胶，采用X射线断层扫描技术对所成凝胶的微结构进行观察，并考察了不同制备条件对制得凝胶机械性能的影响。结果表明，通过对凝胶的制备条件-酶添加量、蛋白热变性温度及均质速度进行调控，可制得具有不同孔隙度及机械性能的多孔凝胶。当对分离蛋白溶液在95 ℃热处理30 min，添加6.67 U MTGase/g SPI，在8000 r/min均质30 s，可制得空隙大小分布均匀，具有较好应变、较强应力以及杨氏模量的大豆蛋白多孔凝胶。

Abstract:

Soy protein porous hydrogel was prepared by microbial transglutaminase (MTGase) induced cross-linking and high speed homogenizing in this work. Computed microtomography was used to observe the microstructure of the porous hydrogel. The effects of the preparation conditions on the mechanical properties of the hydrogel were also evaluated. The results indicated that porous hydrogels with different porosity and textures could be obtained by regulating the dosage of MTGase, homogenizing speed and soy protein isolates (SPI) dispersion pre-heating temperature. When SPI dispersion was pre-heated at 95 ℃for 30 min, added with 6.67 U MTGase/g SPI, and then homogenized at 8000 r/min for 30 s, porous hydrogel can be achieved with uniform distribution of pore, better strain, highest stress and Young’s modulus.