罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用  

Preparation of Tamarind Seed Globulin-EGCG Covalent Complex and Its Application in Emulsified Sausages

作　　者：杨杨[1] 王梦桔 王悦 边鑫 范婧 马春敏 石彦国[1] 李笑梅[1] 张娜[1] YANG Yang;WANG Mengju;WANG Yue;BIAN Xin;FAN Jing;MA Chunmin;SHI Yanguo;LI Xiaomei;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品科学》2023年第4期64-70,共7页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100902-3);国家自然科学基金面上项目(32072258);黑龙江省青年科技人才托举项目(2022QNTJ010);哈尔滨商业大学博士科研项目(22BQ21)。

摘　　要：通过碱处理法制备罗望子种仁球蛋白(tamarind seed globulin,TSG)-表没食子儿茶素没食子酸酯((-)-epigallocatechin-3-gallate,EGCG)共价化合物,采用紫外-可见光谱分析TSG-EGCG共价复合物结合率并优化结合条件。采用色差计、质构分析仪和扫描电子显微镜研究TSG-EGCG共价复合物添加量对乳化香肠蒸煮损失、保水性和质构的影响。结果表明:当TSG与EGCG质量比1∶0.1、反应pH 9.5、反应温度30℃时,复合物的结合率达到最大值。与添加TSG的乳化香肠相比,添加TSG-EGCG复合物的乳化香肠微观结构更加紧密,立体凝胶网络更加均匀清晰,同时蒸煮损失率、保水性及质构特性得到明显改善。综上,TSG-EGCG复合物可以改良乳化香肠的感官品质,且当添加量为2%时,乳化香肠的品质得到明显改善。In this study,a covalent complex between tamarind seed globulin(TSG)and epigallocatechin-3-gallate(EGCG)was prepared by alkali treatment.UV-visible spectroscopy was used to analyze the binding rate of TSG-EGCG covalent complex and the binding conditions were optimized.The effects of adding different amounts of TSG-EGCG covalent complex on the cooking loss,water-holding capacity and texture of emulsified sausages were studied using a color difference meter,a texture analyzer and a scanning electron microscope(SEM).The results showed that reaction at pH 9.5 and 30℃with a mass ratio of TSG to EGCG of 1:0.1 gave the maximum binding rate.Compared with TSG,the microstructure of emulsified sausages added with TSG-EGCG complex was more compact,the three-dimensional gel network was more uniform and clear,and the cooking loss,water-holding capacity and texture properties were significantly improved.In conclusion,TSG-EGCG complex can improve the sensory quality of emulsified sausages,and the quality of emulsified sausages can be significantly improved by adding 2%of TSG-EGCG complex.

关 键 词：罗望子种仁球蛋白 表没食子儿茶素没食子酸酯 共价复合 乳化香肠 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]