Zhuravskaya N A, Tolstoguzov V B
Nahrung. 1985;29(1):39-47. doi: 10.1002/food.19850290106.
The solubility of protein and protein-polysaccharide matrix fibers obtained from casein solutions and two-phase water-casein-sodium alginate (W-C-A) systems in water and in 1 M NaCl solutions at different pH at 20 and 100 degrees C has been studied. The matrix fibers obtained from the two-phase W-C-A system are shown to be considerably less soluble than those from the casein solutions. This difference is seen particularly clearly when pH amounts to 5-7. However, it disappears with the spinning two-phase system at temperature above 80 degrees C. An assumption has been made about the matrix fibers being either mixed gels of the thermo-reversible, soluble calcium caseinate and thermo-irreversible insoluble calcium alginate, or complex protein-polysaccharide gels formed with the participation of the calcium ions. This latter assumption is in conformity with the negligible solubility of the protein fibers obtained as a result of the lyotropic gelation of the skimmed milk proteins.
研究了从酪蛋白溶液以及两相水 - 酪蛋白 - 海藻酸钠（W - C - A）体系中获得的蛋白质和蛋白质 - 多糖基质纤维在20℃和100℃下于不同pH值的水和1M氯化钠溶液中的溶解度。结果表明，从两相W - C - A体系中获得的基质纤维的溶解度远低于从酪蛋白溶液中获得的基质纤维。当pH值为5 - 7时，这种差异尤为明显。然而，在温度高于80℃的纺丝两相体系中，这种差异消失了。有人推测基质纤维要么是热可逆的可溶性酪蛋白钙和热不可逆的不溶性海藻酸钙的混合凝胶，要么是在钙离子参与下形成的复合蛋白质 - 多糖凝胶。后一种推测与脱脂乳蛋白溶致凝胶化得到的蛋白质纤维溶解度可忽略不计这一现象相符。
