改性绿豆蛋白与小麦蛋白相互作用对其凝胶特性的影响  

Effect of Interaction Between Modified Mung Bean Protein and Wheat Protein on Their Gel Properties

作　　者：陶阳 陈洪生[1] 王长远[1] 刁静静 Tao Yang;Chen Hongsheng;Wang Changyuan;Diao Jingjing(Heilongjiang Bayi Agricultural University,Daqing 163319;Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163319

出　　处：《中国粮油学报》2023年第6期60-69,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2018YFE0206300);黑龙江省“百千万”工程科技重大专项(2021ZX12B06)。

摘　　要：以改性绿豆蛋白(MMBP)作为营养强化剂,探究面条加工中MMBP与小麦蛋白(WP)相互作用对其凝胶特性的影响,本研究通过在小麦粉中添加不同质量分数(0.0%、3.0%、4.5%、6.0%、7.5%、9.0%)的MMBP制作面条,分析不同比例下MMBP对面条食用品质的影响,以及MMBP与小麦蛋白复合物的凝胶特性。结果表明,添加一定比例的MMBP可显著改善面条的蒸煮品质,质构结果表明,添加质量分数为6.0%的MMBP对面条的食品品质改善作用尤为明显;结合MMBP-WP复合物理化特性和结构特性分析结果得出,随着MMBP添加量的增加,复合物的凝胶强度、黏弹性、保水性显著升高(P<0.05),其中凝胶性由46.10 g/cm^(2)增加到57.65g/cm^(2),此时面条的蒸煮特性、干物质吸水率也随之增加;结构分析结果得出MMBP与小麦蛋白复合物的二硫键作用力逐渐增强,蛋白β-折叠含量升高,蛋白质内源荧光强度也发生了显著改变,复合物的电镜扫描结果发现MMBP-WP形成了致密的凝胶网络结构。Modified mung bean protein(MMBP)was used as a nutritional fortifying agent to investigate the effect of interaction between MMBP and wheat protein(WP)on its gelation properties in noodle processing.In this study,the noodles were prepared by adding different proportions of MMBP(0.0%,3.0%,4.5%,6.0%,7.5%and 9.0%)to wheat flour to analyze the effect of MMBP on the edible quality of the noodles and the gelation properties of the MMBP-WP complex.The results indicated that the addition of a certain percentage of MMBP significantly improved the cooking quality of noodles,and the qualitative results indicated that the addition of 6.0%MMBP was particularly effective in improving the food quality of noodles.The physicochemical and structural analysis results of the MMBP-WP composite indicated that with the increase of MMBP addition,the gel strength,viscoelasticity and water retention of the composite increased significantly(P<0.05),where the gelation was increased by 46.10 g/cm^(2) increased to 57.65 g/cm^(2),at this time,the cooking characteristics and dry matter water absorption of noodles also increased.The structural analysis indicated that the disulfide bond force between MMBP and wheat protein complexes gradually increased,and the proteinβ-sheet content increased.The protein's endogenous fluorescence intensity also changed significantly.The electron microscope scanning results of the complex indicated that MMBP-WP formed a dense gel network structure.

关 键 词：小麦蛋白 改性绿豆蛋白 相互作用 凝胶特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]