中文摘要：

以玉米淀粉和大豆蛋白为原料,制备玉米淀粉-大豆蛋白复合凝胶,采用扫描电镜和DSC等仪器测定了玉米淀粉-大豆蛋白复合凝胶的微观形貌及热特性,探讨了大豆蛋白含量对玉米淀粉-大豆蛋白复合凝胶微观结构及热特性的影响。SEM结果表明玉米淀粉-大豆蛋白复合凝胶结构致密且有孔隙,蛋白含量越高,复合物凝胶孔隙越多;DSC结果表明大豆蛋白-玉米淀粉复合物热稳定性高,热特征温度在100℃~140℃,复合物热特性与大豆蛋白分子大小及结构相关,凝胶体系中复合物含量与蛋白质含量相关。因此,在实际工业生产中可通过蛋白含量有效控制复合凝胶微观结构特性、孔隙率及复合物产率。

英文摘要：

Corn starch-soybean proteins complex gels were prepared by normal corn starch with different soybean protein content,the microstructure,thermal properties were investigated by scanning electron microscopy,FT-IR,and DSC.Results showed that corn starch-soybean proteins complex gel had compact structure with some pores,the pores were related with soybean protein content.Moreover,the complex had a high thermal stability with thermal temperature of 100 ℃-140 ℃,which indicated that thermal properties of complex were related to protein molecule and structure,and complex yield were related to protein content.Therefore,we can change the microstructure,thermal properties and yield of complex by controlling soybean protein content of complex system during complex industrial producing.