高剪切分散乳化技术对大豆分离蛋白凝胶中水分状态的影响  

Effect of High Shear Dispersing Emulsification Technology on the Water Status in Soy Protein Isolate Gel

作　　者：刘俊梅[1] 王丹[1] 李琢伟[2] 于立梅[3] 王庆[1] 张岚[4] 杨盼盼[1] 王辉[1] 王璐[1] 于寒松[1] 胡耀辉[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]长春职业技术学院,吉林长春130033 [3]仲恺农业工程学院轻工与食品学院,广东广州510225 [4]吉林医药学院公共卫生系,吉林吉林132113

出　　处：《现代食品科技》2014年第8期131-137,共7页Modern Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金资助(s240-4)

摘　　要：为了探讨高剪切分散乳化技术(High shear dispersing emulsification technology,HSDE)对TG酶诱导的大豆分离蛋白(Soy protein isolate,SPI)凝胶中水分状态的影响,本文采用低场核磁共振技术从水分分布、水分迁移、持水能力三个方面研究高剪切分散乳化技术对大豆分离蛋白凝胶体系中水分状态影响机制。结果表明:HSDE技术处理后制成的凝胶,其结合水的流动性增加了,但是自由水的流动性是降低的,剪切后凝胶中的自由水和结合水会发生向不易流动水迁移的现象。从成像图中可以看出剪切处理能使凝胶中水分分布均匀。从相关性角度分析,剪切与T21、T22、T23表现为极显著负相关,与凝胶的持水性呈正相关。在持水性探索过程中发现,HSDE技术能够提高TG酶诱导的大豆蛋白凝胶持水能力,在贮存过程中,HSDE技术能显著提高凝胶持水性。In this study, the effects of high shear dispersing emulsification （HSDE） technology on the water status of transglutaminase-induced soy protein isolate （SPI） gel were investigated. Low-field nuclear magnetic resonance （LF-NMR） technology was used to study the effect of HSDE technology on the water status in SPI gels, in terms of water distribution, water mobility, and water holding capability （WHC）. The results indicated that the mobility of bound water increased whereas that of free water decreased in the HSDE-treated gel. Additionally, bound and free water in HSDE-treated samples could be immobilized. Magnetic resonance imaging （MRI） revealed that water was distributed evenly in the gel treated with HSDE. According to the correlation analysis, HSDE showed a significant negative correlation with T21, T22, and T23, but it positively correlated with the WHC of the gel. Analysis of WHC showed that HSDE technology could improve the WHC of SPI gel, which improved significantly during storage.

关 键 词：低场核磁共振技术 高剪切分散乳化技术 水分状态 持水性 大豆蛋白凝胶 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ427.26[轻工技术与工程—食品科学与工程]