黄原胶对大豆分离蛋白凝胶流变特性和微观结构的影响  

Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

作　　者：刘冉[1] 曾庆华[1] 梁明 王雷[1] 程霜[1] LIU Ran;ZENG Qinghua;LIANG Ming;WANG Lei;CHENG Shuang(College of Agriculture,Liaocheng University,Liaocheng 252000,China;Liaocheng Center for Food and Drug Control,Liaocheng 252000,China)

机构地区：[1]聊城大学农学院,山东聊城252000 [2]聊城市食品药品检验检测中心,山东聊城252000

出　　处：《食品工业科技》2022年第4期65-72,共8页Science and Technology of Food Industry

基　　金：博士启动基金(318051603);山东省重点研发计划项目(2019GNC106065);山东省高等学校青创科技支持计划(2019KJF028)。

摘　　要：以黄原胶(XG)和大豆分离蛋白(SPI)为试验原料,通过超声波预处理和葡萄糖酸内酯诱导的方式制备XG-SPI复合凝胶,采用流变测试和扫描电镜等方式研究不同浓度XG对SPI凝胶粘弹性能、自修复能力、热稳定性以及微观结构的影响。结果表明,SPI凝胶是典型的粘弹材料,具有较强的频率依赖性。随着XG浓度(1%~5%)的增加,复合凝胶的弹性模量和粘性模量随之增加,损耗因子随之减小,凝胶强度不断增强。XG的添加影响了SPI凝胶的自修复能力,虽延长了修复时间,但可以提高恢复率。SPI单一凝胶经加热(25~100℃)后结构破坏严重,发生了凝胶-溶胶状态的转变,而XG-SPI复合凝胶热稳定性明显提高。SPI单一凝胶和XGSPI复合凝胶在电镜下未观察到微观结构上的显著变化。本研究结果可为开发具有改良质地的新型大豆分离蛋白凝胶产品提供重要信息。Xanthan gum(XG)and soybean protein isolate(SPI)were used as raw materials to prepare XG-SPI mixed gel by ultrasonic pretreatment and glucolactone induction.Rheological tests and scanning electron microscopy were used to study the effects of different concentrations of XG on viscoelasticity,self-healing ability,thermal stability and microstructure of SPI gel.Results showed that SPI gel was a typical viscoelastic material with strong frequency dependence.With the increasing of XG concentration(1%~5%),the elastic modulus and viscous modulus of the mixed gel increased,and the loss tangent decreased,and the gel strength increased.The addition of XG affected the self-healing ability of SPI gel,although the healing time was prolonged,the recovery rate increased.The SPI single gel which was heated(25~100℃)occurred a transition of gel-sol state and it structure was extremely damaged.Comparatively,the thermal stability of XG-SPI mix gel increased significantly.The microstructural changes of SPI single gel and XG-SPI mixed gel were not observed under electron microscope.The results of this study could provide important information for developing new soy protein isolate gels with improved quality.

关 键 词：黄原胶 大豆分离蛋白 流变特性 自修复能力 热稳定性 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]