超声处理大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究  

Effect of Emulsibility and Gel Properties of Ultrasonication Treated Between Soy Protein Isolate and Myofibrillar Protein

作　　者：江连洲[1] 张潇元[1] 潘悦 李杨[1] 齐宝坤[1] 綦欣玉 魏嘉禹 王莉涵 王中江[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食物与营养》2018年第2期43-48,共6页Food and Nutrition in China

基　　金：国家重点研发计划项目(项目编号:2016YFD0401402);山东省泰山产业领军人才工程高效生态农业创新类项目(项目编号:LJNY201607);霍英东教育基金会高等院校青年教师基金项目(项目编号:20152325210002)

摘　　要：建立了经过不同程度超声改性(200/400 W、10/20min)的大豆分离蛋白(SPI)与肌原纤维蛋白(MP)的复合体系(W/W=1∶4),对复合体系的乳化性、凝胶性(流变性、持水性、质构性)及微观结构进行观察。然后确定凝胶形成过程中主要交互作用(疏水交互作用、氢键、二硫键)与凝胶性之间的关系,结果表明,SPI经过10/20min、200/400 W超声处理后会影响MP-SPI复合体系的乳化性、凝胶性。其中MP-USPI(400 W、20min)复合体系乳化性及凝胶性最好,EAI和ESI分别为18.25m2/g和78.88%,持水性提高了28.05%,硬度提高了21.5%,弹性为0.88mm。凝胶结构变得致密、均匀,不规则孔洞变小。随着SPI变性程度的升高,氢键都有下降趋势,疏水交互作用增加,二硫键变化不显著。We firstly the mixed system（ w/w = 4∶1） between MP and ultrasound-treated（ 200/400 W,10/20 min） SPI. And the emulsification,gel properties（ rheology,water hold capacity,texture properties） and microstructure of the mixed system were studied. In addition,the relationship between the interaction in the process of gel formation（ hydrophobic interactions,hydrogen bonds and disulfide bonds） and the gel properties was determined. Compared with the MP-NSPI,SPI treated with ultrasound at 10 or 20 min and 200 or 400 W had a significant impact on emulsification,gel properties and microstructure of the mixed MP-SPI system. The emulsification and gel properties were best in MP-USPI（ 400 W,20 min） system. EAI and ESI reached 18. 25 m2/g and 78. 88%,and WHC and hardness respectively increased28. 05% and 21. 5%. Springiness reached 0. 88 mm. Microstructure became dense,uniform and irregular holes were smaller.

关 键 词：大豆分离蛋白 肌原纤维蛋白 超声处理 乳化性 凝胶性 

分 类 号：TS201.2[轻工技术与工程—食品科学]