小麦蛋白-柑橘果胶复合颗粒疏水性调控对乳液凝胶结构及流变学行为的影响研究  

Effect of hydrophobicity regulation of wheat gluten-citrus pectin complex particles on the structure and rheological behavior of emulsion gels

作　　者：魏皎姣 陆紫薇 刘兴训 刘潇 WEI Jiaojiao;LU Ziwei;LIU Xingxun;LIU Xiao(College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210046;Science Center for Future Foods,Jiangnan University,Wuxi 214122)

机构地区：[1]南京财经大学食品科学与工程学院,南京210046 [2]江南大学未来食品科学中心,无锡214122

出　　处：《中国食品添加剂》2022年第12期8-14,共7页China Food Additives

基　　金：江苏省自然科学基金项目(BK20210673);江苏省高等学校自然科学研究面上项目(20KJB550006)。

摘　　要：小麦蛋白表现出优异的界面活性和网络形成能力,使其具有作为植物蛋白资源制备理想型乳液凝胶的巨大潜力。然而小麦蛋白具有超高的疏水性,在溶液体系中易发生黏性聚集,限制其在乳液凝胶体系中的应用。本研究通过柑橘果胶修饰小麦蛋白,采用pH循环法经高压微射流处理制备小麦蛋白-柑橘果胶复合颗粒。复合物颗粒均具有良好的分散性(PDI<0.3),相较于小麦蛋白颗粒有更高的电位和更低的平均粒径,复合颗粒的疏水性随柑橘果胶含量的增加逐渐下降。进一步利用复合颗粒制备了含油量为60%(v/v)的乳液凝胶,随着颗粒疏水性的降低,颗粒在连续相中的聚集程度越高,乳液流变学储存模量增加。Wheat gluten exhibits excellent surfactant activity and network formation capabilities,giving it great potential as a plant protein resource for the preparation of ideal emulsion gels.However,wheat gluten has ultra-high hydrophobicity and is prone to viscous aggregation in the solution system,limiting its application in the emulsion gel system.Wheat gluten was modified by citrus pectin,which formed wheat gluten-citrus pectin complex particles by pH cycle method with microfiuidization.The complex particles had good dispersibility(PDI<0.3).Compared with wheat gluten particles,the complex particles had higher potential value and lower average particle size.The hydrophobicity of the complex particles was gradually decreased with the increase of citrus pectin content.Emulsion gels with an oil content of 60%(v/v)were further prepared using complex particles,and with the hydrophobicity of the particles decreased,the degree of aggregation of particles in the continuous phase was formed higher,and the rheological behavior of storge modulus of the emulsion gels increased.

关 键 词：小麦蛋白 柑橘果胶 复合颗粒 乳液凝胶 流变学 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]