Mechanism Of Interaction Between Proteins And Polysaccharides In Water Medium

Systematic studies on functional properties of protein and polysaccharide mixture were carried out in this dissertation. The results are mainly as follows:1. The viscosity of SPI increases with the increasing of concentration. It is very low in isoelectric point. The Viscosity of SPI and polysaccharides is different when polysaccharide varies. SPI with neutral polysaccharides are incompatible, but with anion polysaccharides are compatible.Co-gels by SPI and carrageenan is thermal reversible. Carrageenan increases dynamic elastic (G '), and also changes the thermal dynamic properties. When co-gels contains 2% total solids and ratio is 1:1, Melting point is 41℃,gelling point is 38℃.When Ratio is 0.6: 1.4, Melting changes to 48℃, else gelling temperature is 47℃. G' increases while Low concentration NaCl addition, and makes co-gels thermal irreversible.Hardness increases when the concentration of carregeenan increases in total solids, Springiness changes little, else cohesiveness decrease. Gumminess and chewiness increase when carrageenan increases. Low concentration NaCl addition increase texture parameters.When SPI concentration don't attain gelling threshold, SPI and carrageenan forms filling gel structure. The major force between SPI and Carrageenan is electrostatic.2 The order of rupture strength of gelatin with different polysaccharides are: Gelatin with CMC-Na