低温体系下大豆分离蛋白/脱乙酰魔芋葡甘聚糖相互作用研究

项目名称： 低温体系下大豆分离蛋白/脱乙酰魔芋葡甘聚糖相互作用研究

项目编号： No.31501530

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 食品科学、农学基础与作物学

项目作者： 李晶

作者单位： 华中农业大学

项目金额： 20万元

中文摘要： 大豆分离蛋白和脱乙酰魔芋葡甘聚糖在低温下具有十分显著的结构与性能变化，本课题拟利用这两个非常典型的材料构建的模式系统，探讨低温下的相互作用。首先考察冷冻对不同二者复合物溶胶流变行为、微结构，特别是利用浊度测定、SDS-PAGE、圆二色谱、变温红外和荧光光谱探讨二者在冷冻后的相互作用；进一步表征冷冻对不同二者复合物水分迁移、凝胶特性的影响；最后通过Micro-CT、Cryo-SEM、ESR、WAXD、FT-IR和DSC等一系列现代仪器方法结合前述研究结论，探讨冷冻影响大豆分离蛋白/脱乙酰魔芋葡甘聚糖复合凝胶的机制。揭示在低温下大豆分离蛋白与脱乙酰魔芋葡甘聚糖如何相互影响对方在低温下的结构与组装，二者间在低温下的相互作用如何这一关键科学问题。课题研究可为低温下蛋白质-多糖相互作用理论提供了新的内容，为创制新型凝胶类食品提供理论参考。

中文关键词： 大豆分离蛋白；脱乙酰魔芋葡甘聚糖；相互作用；低温；冷冻

英文摘要： Both soy protein isolate (SPI) and deacetylated konjac glucomannan (Da-KGM) have a very significant change in structure and properties at low temperature. Therefore, in this study, these two typical materials are chosen to build a model system to explore the interaction between protein and polysaccharide at low temperature. Firstly, the effect of freezing on the rheological behavior and microstructure of the different composite sol will be examined. Then, turbidity measurements, SDS-PAGE, circular dichroism, fluorescence spectroscopy and variable temperature infrared would be used to characterize the interaction of them after freezing. Further characterization will be conducted to research the effect of freezing on water migration and gel properties of the composite. Finally, a series of modern instruments such as Micro-CT, Cryo-SEM, ESR, WAXD, FT-IR and DSC will be combined to explore the mechanism that freezing affect the composite gel. The research aims to reveal the scientific issue that how SPI and KGM affect the assembly behavior and structure of each other and the interaction of SPI and KGM at low temperature. This research will enrich the theory of interaction between protein and polysaccharide under low temperature and will provide guidance for creating new gel food.

英文关键词： soy protein isolate;deacetylated konjac glucomannan; interaction;low temperature;freeze