Effect of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein/dextran mixtures

被引：15
作者：
Li, Xianghong [1 ]
Deng, Fangming [2 ]
Hua, Yufei [1 ]
Qiu, Aiyong [1 ]
Yang, Cheng [3 ]
Cui, Steve [4 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China
[3] Jiangnan Univ, Sch Chem & Mat Engn, Wuxi 214122, Jiangsu, Peoples R China
[4] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada
来源：
CARBOHYDRATE POLYMERS | 2008年 / 72卷 / 01期
基金：
中国国家自然科学基金;
关键词：
dextran; aggregate; phase separation; Confocal microscopy; rheology;
D O I：
10.1016/j.carbpol.2007.07.037
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein (heat-induced soy protein aggregate)/dextran mixtures have not been reported before. Hereby mixed systems of heat-induced aggregates with different size and dextran with different molecular weight have been investigated at room temperature (25 degrees C) and pH 7.0. Phase diagrams were established by centrifugation, chemical assays and visual observation. The mixture of dextran with larger molecular weight and larger aggregate phase separated at lower biopolymer concentration. The microstructures of the phase separated mixtures were described using confocal laser scanning microscopy (CLSM), which revealed the association of protein aggregates. The image analysis of the CLSM images showed that the histograms of the gray values were different significantly. Observations of small deformation rheology (G', G '') of the mixed system at concentrations corresponding to those of CLSM measurements provided additional information of the microstructures. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：160 / 168
页数：9
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