黑豆蛋白对不同直/支比玉米淀粉凝胶及其结构的影响  

Effect of Black Bean Protein on the Gel and Structural Properties of Corn Starch with Different Amylose/Amylopectin Ratio

作　　者：许秀颖[1] 吴天昊 崔维建 许志凌云 曹勇[1] 吴玉柱[1] 赵城彬[1] 刘景圣[1] Xu Xiuying;Wu Tianhao;Cui Weijian;Xu Zhilingyun;Cao Yong;Wu Yuzhu;Zhao Chengbin;Liu Jingsheng(Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学,长春130118

出　　处：《中国食品学报》2021年第12期55-64,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400702)。

摘　　要：探究黑豆分离蛋白对不同直/支比玉米淀粉凝胶特性及微观结构的影响。以来源于玉米的普通淀粉(CS)和高支淀粉(HAS)为原料,探讨添加黑豆分离蛋白(BBPI)对共混体系【10∶0,9.5∶0.5,9.0∶1.0,8.5∶1.5,8.0∶2.0,CS(HAS)/BBPI的质量比】糊化特性、动态流变特性、静态流变特性、质构特性及微观结构的影响。结果表明:添加BBPI对CS(HAS)/BBPI体系凝胶及结构性质影响显著,且对CS体系影响程度更大。随着BBPI添加比例的增大,CS/BBPI、HAS/BBPI体系峰值黏度、回生值逐渐降低,糊化时间延迟;体系贮能模量、损耗模量逐渐降低,tanδ先升高后降低,凝胶强度变弱,体系剪切应力不同程度降低;体系凝胶硬度、内聚性逐渐降低。微观形貌表征发现,添加BBPI使CS(HAS)/BBPI凝胶网络结构致密性变差,轮廓模糊,孔洞变大,孔壁变薄,且出现碎片集结。在淀粉基食品加工过程中,适量添加BBPI可降低产品回生程度,提升产品营养及食用品质。To explore the effect of black bean protein isolate on the gel properties and microstructure of corn starch with different amylose/amylopectin ratio.Common starch(CS)and high amylopectin starch(HAS)derived from corn were used as raw materials,the effect of adding black bean protein isolate(BBPI)(10∶0,9.5∶0.5,9.0∶1.0,8.5∶1.5,8.0∶2.0,CS(HAS)/BBPI)on the gelatinization,dynamic rheological properties,static rheological properties,texture properties and microstructure of the blend system was discussed.The results showed that the addition of BBPI had a significant effect on the gel and structural properties of CS(HAS)/BBPI system,and the effect on the CS system was greater.With the increase of the proportion of BBPI,the peak viscosity and retrogradation value of CS/BBPI and HAS/BBPI systems were decreased gradually,and the pasting time was delayed;the storage modulus and loss modulus of the system gradually reduced,and the tanδincreased first and then decreased,the gel strength was weakened and the shear stress of the system reduced to varying degrees;the hardness and cohesiveness of gel system were decreased.Microscopic morphology characterization found that the CS(HAS)/BBPI gel network structure less dense,blurred in outline,larger pores,thinner pore walls and debris aggregation appeared with adding BBPI.Therefore,in the process of starch-based food processing,BBPI could be added in an appropriate amount to reduce the degree of product retrogradation and improve product nutrition and quality.

关 键 词：黑豆分离蛋白 玉米淀粉 凝胶特性 微观结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]