大豆和豌豆分离蛋白的葡萄糖酸-δ-内酯促凝胶特性研究  

Gel Promoting Characteristics of Glucono-δ-lactone on Soybean and Pea Protein Isolate

作　　者：王可尧 任仙娥 杨锋 黄永春 张昆明 刘纯友 黄承都 WANG Keyao;REN Xian’e;YANG Feng;HUANG Yongchun;ZHANG Kunming;LIU Chunyou;HUANG Chengdu(Guangxi Key Laboratory of Green Processing of Sugar Resources,Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes,College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西糖资源绿色加工重点实验室,广西高校糖资源加工重点实验室,广西柳州545006

出　　处：《食品科技》2021年第12期251-257,共7页Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(31660473)。

摘　　要：以葡萄糖酸-δ-内酯为凝固剂,研究大豆分离蛋白和豌豆分离蛋白在蛋白浓度为6%时,不同蛋白比例下葡萄糖酸-δ-内酯促凝胶特性。结果表明,随着豌豆分离蛋白比例的增加,复合蛋白成胶温度降低、成胶时间提前,最终形成凝胶的储能模量和凝胶硬度呈先上升后下降的趋势,且在大豆分离蛋白和豌豆分离蛋白比例为3:1时达到最大值,2种植物蛋白之间发生了协同作用。复合凝胶的分子间作用力研究结果表明,随着豌豆分离蛋白含量的增加,静电作用对凝胶结构贡献较小且不同蛋白比例下静电作用变化不显著(P>0.05);疏水相互作用先降低后增大,在大豆分离蛋白和豌豆分离蛋白比例为3:1时达到最小值;二硫键含量逐渐减少,导致凝胶微观结构越来越松散,孔洞变多、孔径变大,持水率不断下降。研究不同蛋白比例下大豆和豌豆蛋白复合凝胶特性,为不同种类植物蛋白复配研究提供了思路;与此同时也可以通过调控不同比例的蛋白共混制备出不同软硬质地的凝胶样品,从而为植物基食品的开发提供理论基础。Glucono-δ-lactone was used as coagulant to study the gelation characteristics of soy protein isolate and pea protein isolate at 6% protein concentration under different protein ratios.The results showed,the gelation temperature of the composite protein were decreased and the gelation time were shortened with the addition of pea protein isolate.The storage modulus of the final gels and hardness show a trend of first increased and then decreased,when the ratio of soybean protein isolate to pea protein isolate is 3:1,it reached the highest values,and there is synergistic enhancement between the two plant proteins.The intermolecular force of the composite gels showed that,the electrostatic interaction contributed the lowest values to the gel structures and it does not change significantly under different protein ratios (P>0.05);the hydrophobic interaction decreased at first then increased with the content of pea protein isolate increased and reached the minimum when the ratio of soy protein isolate and pea protein isolate is 3:1;the disulfide bond content gradually decreased,resulted in the microstructures of the gel becomed more and more loose,the pores becomed larger and the water holding capacity decreased.Studying the properties of soybean and pea protein composite gels under different protein ratios provided ideas for the further study of different types of plant protein compounding.At the same time,gel samples with different soft and hard textures can also be prepared by adjusting the blend of different ratios of protein.So as to provide a theoretical basis for the development of plant-based foods.

关 键 词：大豆分离蛋白 豌豆分离蛋白 酸促凝胶 分子间作用力 

分 类 号：TS201.2[轻工技术与工程—食品科学]