羧甲基魔芋葡甘露聚糖对豌豆蛋白水分散液的稳定性作用  

Stabilization of Aqueous Pea Protein Dispersion by Carboxymethylated Konjac Glucomannan

作　　者：陶冉 李瑞琪 郭亚龙 韦越 张洪斌[1] TAO Ran;LI Ruiqi;GUO Yalong;WEI Yue;ZHANG Hongbin(School of Chemistry and Chemical Engineering,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]上海交通大学化学化工学院,上海200240

出　　处：《食品科学》2021年第22期1-8,共8页Food Science

基　　金：国家自然科学基金面上项目(22073062)。

摘　　要：采用不同分子质量(1.57×10^(5)~7.88×10^(5) Da)和不同取代度(0~1.63)的羧甲基魔芋葡甘露聚糖(carboxymethylated konjac glucomannan,CMKGM)作为稳定剂用于豌豆蛋白分散液(pea protein dispersion,PPD)的稳定,揭示CMKGM在分子质量和取代度同时变化条件下对中性和酸性PPD的稳定效果和稳定机理。结果表明,不同分子参数CMKGM稳定的PPD所需的临界稳定剂添加量不同,CMKGM分子质量对体系稳定性的影响大于取代度;在中性条件下CMKGM的稳定作用主要源于对连续相的增黏,而在酸性条件下CMKGM的稳定作用不仅源于对连续相的增黏,更主要的是源于CMKGM与豌豆蛋白形成了静电复合物,通过静电斥力和空间位阻作用共同促进了PPD的稳定。The effect and mechanism of carboxymethylated konjac glucomannan(CMKGM)with different molecular masses(1.57×10^(5)–7.88×10^(5) Da)and degrees of substitution(0–1.63)on stabilizing pea protein dispersion(PPD)were investigated under neutral and acidic(pH 3.5)conditions.The experimental results showed that the critical CMKGM concentration required to stabilize PPD differed depending on its molecular parameters.The influence of the molecular mass on the stability of PPD was greater than that of the degree of substitution(DS).At neutral condition,the viscosity-enhancing effect of CMKGM on the continuous phase played a major role in the stabilization of PPD,whereas at acidic condition the electrostatic repulsion and steric hindrance induced by the electrostatic CMKGM/protein complexes mainly contributed to the stabilization of PPD in addition to increasing the viscosity of the continuous phase.

关 键 词：豌豆蛋白 水分散液 羧甲基魔芋葡甘露聚糖 吸附 胶体稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]