论文标题
在存在葡萄糖 - $δ$ - 乳酮的情况下，胶质酸钠和椭圆蛋白衍生的混合蛋白凝胶的凝胶化和产生的网络的表征
Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-$δ$-lactone
论文作者
论文摘要
我们研究了使用酸化剂葡萄糖糖$δ$ - 乳酮以不同比率以不同比例制成的混合蛋白凝胶。动态粘弹性测量表明，增加卵蛋白含量降低了凝胶的机械性能，但加速了相变的发作时间。凝胶化过程中的超声光谱表明，相对速度逐渐下降，而在整个酸化过程中，超声衰减在整个酸化过程中增加，尽管这些变化远小于热诱导的凝胶化的变化。共聚焦激光扫描显微镜以及扫描电子显微镜表明，尽管观察到生叶蛋白钠和椭圆蛋白钠的均匀混合，但酪蛋白酸钠可能主要是凝胶网络的铅形成，并且所得凝胶网络的孔隙率取决于这两个组分的比例。结果表明，共聚焦激光扫描显微镜是分析混合蛋白凝胶中的网络以及每种蛋白质对网络和凝胶化的贡献的有用工具。
We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono-$δ$-lactone. Dynamic viscoelastic measurements revealed that increasing the ovalbumin content decreased the mechanical properties of the gel but accelerated onset time of the phase transition. Ultrasound spectroscopy during gelation revealed that the relative velocity gradually decreased, whereas the ultrasonic attenuation increased during the whole acidification process until gelation was complete, although these changes were much smaller than those observed with heat-induced gelation. Confocal laser scanning microscopy along with scanning electron microscopy revealed that although uniform mixing of sodium caseinate and ovalbumin was observed, sodium caseinate is likely to mainly lead formation of the gel network, and the porosity of the resulting gel network depends on the ratio of these two components. The results demonstrate that confocal laser scanning microscopy is a useful tool for analyzing both the networks within mixed-protein gels and the contribution of each protein to the network and gelation.
