Bikbov T M, Belavtseva E M, Tolstoguzov V B
Nahrung. 1985;29(7):639-50. doi: 10.1002/food.19850290702.
To the study of the structure and properties of the thermotropic soybean globulin fraction (SGF) gels the stress relaxation and electron microscopy techniques has been applied. The value of slope of normalized relaxation function was used as a characteristic of relaxation properties of SGF gels. This value characterizes the velocity of the gels relaxation processes. It has been found that this characteristic is determined only by the gels' heating temperatures. Using the differential scanning microcalorimetric technique it was shown that the changes of the slope of normalized relaxation function of SGF gels are controlled only by heating temperature. The reason for this lies in the changes of the composition of the denaturation product of SGF gels. The increase is shown of the shear moduli of gels prepared at other than optimum temperatures by additional heating under optimal gelation conditions. That is a result of existence of a sol-fraction. The most significant increase of shear moduli is found for the SGF gels, sol-fraction of which is native 11S globulin. A correlation has been established between the changes of SGF gels' structure obtained from the dates of rheological measurements and electron microscopy technique.
为了研究热致大豆球蛋白级分（SGF）凝胶的结构和性质，应用了应力松弛和电子显微镜技术。归一化松弛函数的斜率值被用作SGF凝胶松弛性质的一个特征。该值表征了凝胶松弛过程的速度。已经发现，这一特征仅由凝胶的加热温度决定。使用差示扫描量热技术表明，SGF凝胶归一化松弛函数斜率的变化仅受加热温度控制。其原因在于SGF凝胶变性产物组成的变化。通过在最佳凝胶化条件下额外加热，显示出在非最佳温度下制备的凝胶的剪切模量增加。这是存在溶胶级分的结果。对于溶胶级分为天然11S球蛋白的SGF凝胶，发现其剪切模量增加最为显著。流变学测量数据与电子显微镜技术所获得的SGF凝胶结构变化之间已建立了相关性。
