卵白蛋白和大豆分离蛋白相互作用对凝胶结构及性质的影响  

Effects of Interaction Between Ovalbumin and Soy Protein Isolate on Gel Structure and Properties

作　　者：唐婷婷 杨玲玲 蒋艳[1] 涂勇刚[1] 徐明生[1] TANG Tingting;YANG Lingling;JIANG Yan;TU Yonggang;XU Mingsheng(Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学江西省农产品加工与质量控制工程实验室,江西南昌330045

出　　处：《食品与生物技术学报》2022年第4期31-37,共7页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2018YFD0400303)。

摘　　要：为了提高大豆分离蛋白(SPI)的凝胶性,通过在大豆分离蛋白中添加卵白蛋白(OVA)测定复合凝胶(OVA-SPI凝胶)的分子相互作用,研究其结构与性质。研究结果表明,与SPI溶液相比,OVA-SPI溶液(复合蛋白质溶液)的游离巯基质量摩尔浓度增加;复合凝胶的分子间二硫键增加,α-螺旋与β-折叠结构的比例最低,表面疏水性降低;蛋白质相互作用与二级结构的改变使复合凝胶表面孔径减小,形成光滑致密的凝胶,显著提高了凝胶的硬度、弹性和保水性。表明卵白蛋白和大豆分离蛋白复合能够改善凝胶的质构。In order to improve the gelation of soybean protein isolate(SPI), the structure and properties of composite gels were studied by adding egg albumin(OVA) to SPI and measuring the molecular interaction of composite gels. The results showed that the content of free sulfhydryl group in OVA-SPI composite solution increased compared with SPI solution. The intermolecular disulfide bond, α-helix, β-fold of composite gel were increased, while its surface hydrophobicity decreased compared with SPI gel. Protein interaction and the change of secondary structure reduced the surface aperture of composite gel, and formed smooth and dense gel, which significantly improved the hardness, springiness and water retention of gel. The results showed that the combination of OVA and SPI could improve the gel texture.

关 键 词：卵白蛋白 大豆分离蛋白 凝胶 微观结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]