大豆球蛋白/葡聚糖硫酸盐水凝胶溶胀行为研究
首发时间:2014-01-14
摘要:本文以微生物转谷氨酰胺酶(microbial transglutaminase,MTGase)交联制备了大豆球蛋白(soy glycinin)/葡聚糖硫酸盐(dextran sulfate, DS)冷致水凝胶,分析了成胶的主要作用力、水凝胶中水的状态、水凝胶在酸性(pH 1.2)和中性(pH 7.5)条件下的溶胀行为,以及对干凝胶在去离子水中的溶胀规律进行了研究。结果表明,该水凝胶网络形成的作用力主要为MTGase催化交联形成的分子间共价键;DS的添加提高了水凝胶的持水性,并对水凝胶中平衡水、非冻结水、可冻结水比例影响显著;该水凝胶对pH敏感,在酸性条件下水凝胶脱水收缩,中性条件下吸水溶胀,且DS/大豆球蛋白比值越高对刺激反应幅度越大;凝胶中的DS/大豆球蛋白比值和离子强度是影响干凝胶在去离子水中溶胀性规律的主要因素。
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Swelling behavior of soy glycinin/dextran sulfate hydrogel
Abstract:In this work, soy glycinin/dextran sulfate (DS) cold-set hydrogel induced by microbial transglutaminase (MTGase) was prepared. The gelation driving forces, water state and swelling behavior of the resulted hydrogels were investigated. The results indicated that the formation of the covalent bonds among the protein molecules induced by MTGase was the main driving force for the gelation. The addition of DS had significant influence on the content of equilibrium water, non-frozen water and frozen water, and it improved the water holding capacity of hydrogel. The hydrogel shrank under acidic condition (pH 1.2), while swelled under basic condition (pH 7.5). The gel that had higher DS/soy glycinin ratio possessed the greater stimulus response to different pH. The combined effects of DS/11S ratio and ionic strength were the main factors of swelling behavior of dry gels in de-ionized water.
Keywords: soy glycinin dextran sulfate hydrogel water state swell
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