中文摘要：

采用浊度、相图及DSC热性质分析研究了中性多糖葡聚糖（DT）对大豆7S蛋白及11S蛋白热稳定性、相行为及热性质的影响。结果表明增加葡聚糖分子质量或浓度可加速大豆7S蛋白热聚集,葡聚糖对大豆11S蛋白热聚集的影响趋势同7S蛋白。相图分析结果表明当葡聚糖分子质量由10 ku逐渐增加到67、100、500 ku,大豆蛋白组分/葡聚糖形成稳定混合物的区域逐渐减小,同时不稳定区域也呈降低趋势,但凝胶区域呈上升趋势,与大豆7S蛋白/葡聚糖相图相比大豆11S蛋白/葡聚糖相图中随葡聚糖分子质量增加凝胶区域进一步加大,相分离区域相对较大。大豆7S、11S蛋白体系中添加葡聚糖提高了7S、11S蛋白的热稳定性同时降低了热焓值,且此趋势随葡聚糖分子质量增加而增加。

英文摘要：

The effect of dextran（DT）,with different molecular weight on the thermal aggregation,phase behavior,and thermal properties of heat-induced soybean 7S-dextran and soybean 11S-dextran have been studied using turbidity determination,phase diagram,differential scanning calorimeter（DSC）.As results showed the increase in molecular weight or the concentration of dextran can accelerate the thermal aggregation of soybean 7S and 11S protein.Phase diagram analysis showed that when the molecular weight dextran increased gradually from 10 ku to 67 ku,100 ku and 500 ku,stable region in soybean protein fractions/dextran mixtures was gradually decreased,while unstable region was also decreased,but the gel region was upward trend.Compared with soybean 7S protein/dextran system phase diagram of soybean 11S protein-dextran system showed a relatively larger region of gelation and unstable phase separation square,and this trend was enlarged with increasing in molecular weight of dextran.Addition of dextran enhanced the thermal stability of 7S,11S protein while the value of enthalpy was reduced,and this trend was increased with the increase in molecular weight of dextran.