鹰嘴豆蛋白与卡拉胶互作体系表征及其功能性研究  

Characterization and Functional Study of the Interaction Between Chickpea Protein and Carrageenan

作　　者：张雪[1,2] 张震 邹建[1] 王静[1] 孙智达[2] ZHANG Xue;ZHANG Zhen;ZOU Jian;WANG Jing;SUN Zhida(Department of Food Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450011,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450011 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科技》2020年第12期245-250,共6页Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31802111);河南省科技厅攻关项目(212102110343);河南牧业经济学院农产品精深加工及营养递送科研创新团队计划项目(2018KYTD17)。

摘　　要：以鹰嘴豆分离蛋白(CPI)和卡拉胶(CG)为原料,测定了气-水界面CPI-CG复配体系的互作及该体系的起泡性,以评估该复合体系作为新型、天然发泡配料的能力,为其在实际应用中提供理论依据。首先利用荧光光谱法和紫外吸收光谱技术对蛋白质-多糖体系进行荧光测定和紫外光谱扫描,然后根据蛋白与多糖复合体系界面行为的测定,确定其起泡性能及持水性、持油性。该复合体系的荧光强度和紫外吸收光谱呈现先增加后减小规律,表明二者存在相互作用,在复合体系中添加一定量的CG使鹰嘴豆蛋白的表面疏水性增大,当CG浓度大于0.80%(w/v)时,效果开始减弱。通过泡沫性能及泡沫形态的测定可知,在1.0%(w/v)鹰嘴豆蛋白溶液的基础上添加0.80%(w/v)的CG溶液,可将蛋白的起泡性从100.0%提升至173.3%,显著地改善了蛋白的起泡性能;同时改变了泡沫外观结构,在原基础上泡沫直径增大且更有弹性。CPI-CG复配体系的持水性随卡拉胶浓度的增大而上升,从456.7%提升至623.4%。因此,通过在鹰嘴豆蛋白中添加适当比例的卡拉胶(0.80%),对鹰嘴豆蛋白起泡等功能特性有一定的改善作用。Using chickpea protein isolate (CPI) and carrageenan (CG) as raw material,this study aimed to evaluate the feasibility and the capability of the composite system as a new,natural foaming ingredient,determinate the interactions and foaming ability of CPI-CG distribution system at the gas-water interface,and provide theoretical basis for its practical application.Firstly,fluorescence spectrometry and UV-absorption spectroscopy were used to measure and scan the system of protein-polysaccharide;then according to the determination of the interface behavior of the protein-polysaccharide complex system,the foaming property,water holding capacity and oil holding capacity of the system were determined.The fluorescence intensity and UV-absorption spectrum of the composite system first increased and then decreased,indicating that there was an interaction between them,the addition of a certain amount of CG in the composite system increased the surface hydrophobicity of chickpea protein,and the effect began to weaken when the CG concentration was greater than 0.80%(w/v).According to the measurement of foam performance and foam morphology,adding 0.80%(w/v) CG solution to 1.0%(w/v) chickpea protein solution can increase the foaming property of the protein from 100.0% to 173.3%,significantly improving the foaming property of the protein,at the same time,the appearance structure of the foam is changed,and the foam diameter is increased and more elastic on the original basis.The water holding capacity of CPI-CG complex system increased from 456.7% to 623.4% with the increase of carrageenan concentration.Therefore,adding a proper proportion of carrageenan (0.80%) to chickpea protein can improve chickpea protein foaming to some extent.

关 键 词：鹰嘴豆蛋白 卡拉胶 功能性 

分 类 号：TS201.7[轻工技术与工程—食品科学]