亚麻籽胶浓度对大豆分离蛋白功能特性的影响  

Effect of flaxseed gum concentration on the functional characteristics of soy protein isolate

作　　者：赵荣敏 ZHAO Rongmin(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang,Hebei Province 050081,China)

机构地区：[1]石家庄职业技术学院食品与药品工程系,河北石家庄050081

出　　处：《中国饲料》2022年第9期42-46,共5页China Feed

基　　金：河北省高等学校人文社会科学研究项目(SZ201073)。

摘　　要：为研究不同浓度亚麻籽胶(FG)对大豆分离蛋白(SPI)功能特性的影响,试验将FG添加到SPI溶液中,使得SPI/FG共混体系中FG的浓度为0%~0.4%(m/V),通过巯基和二硫键探究其对SPI/FG交联聚集的影响,然后通过测量乳状液的粒径、Zeta电位和光学显微镜,分析其对SPI/FG制备的乳液稳定性能的影响。结果显示:随着FG浓度的增加,巯基含量先减少后增加,二硫键趋势与之相反。乳液的乳化活性和乳化稳定性随着FG浓度增加而显著提高,且乳状液的粒径结果与光学显微镜结果相一致。综上,较低浓度的FG可以控制SPI的交联聚集,提高乳液的乳化特性,并且在浓度为0.2%时,效果最好。The effects of different concentrations of flaxseed gum(FG)on the functional characteristics of soy protein isolate(SPI)was investigated.The FG was added to the SPI solution and make the final FG concentration of 0%~0.4%(m/V).After that,we first assessed the influence of FG concentration on the crosslinking polymerization by measuring the content of sulfhydryl group and disulfide bond and then analyzed the emulsion stability of SPI/FG-stabilized emulsion by measuring the emulsifying activity index and emulsion stability index,particle size,zeta potential and optical microscopy.The results showed that with the concentration of FG increased,the content of sulfhydryl groups first decreased and then increased,while the content of disulfide bonds was the opposite.Moreover,the emulsifying activity and emulsifying stability of the emulsion were significantly improved with the increase of FG concentration,and the particle size results were consistent with the results of the optical microscope.In summary,a lower concentration of FG controlled the aggregation of SPI and improved the emulsification properties of the emulsion,and the effect was best when the concentration was 0.2%.

关 键 词：大豆分离蛋白 亚麻籽胶 交联聚集 乳化特性 

分 类 号：S816.9[农业科学—饲料科学]