pH值偏移对豌豆分离蛋白冷致凝胶特性的影响  

Effect of pH-Shifting Treatment on Gelation Properties of Pea Protein Isolate

作　　者：杨晨[1,2] 李欣忆 梁蓝兮 刘紫韫 关自宽 秦东泽 汪建明 YANG Chen;LI Xinyi;LIANG Lanxi;LIU Ziyun;GUAN Zikuan;QIN Dongze;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Youzifu(Tianjin)Food Technology Co.,Ltd.,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]优滋福(天津)食品科技有限公司,天津300457

出　　处：《食品研究与开发》2023年第18期11-18,共8页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(32001626);大学生创新创业训练计划项目(202210057283、202210057319)。

摘　　要：豌豆分离蛋白(pea protein isolate,PPI)较差的凝胶性限制了其在食品中的应用。该文探究不同pH值(10、11、12)对转谷氨酰胺酶(transglutaminase,TG)诱导和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)酸诱导豌豆分离蛋白凝胶(TG凝胶和GDL凝胶)特性和结构的影响。结果表明,pH值偏移可显著改善TG凝胶的性质,特别是pH12偏移改性后TG凝胶的持水性可达到最大值(92.13±2.40)%,硬度可达到最大值(413.82±4.90)g;游离巯基和非网络蛋白含量分别显著降低至(2.60±0.04)μmol/g和(6.00±0.40)%。TG添加量大于50 U/g时对凝胶的持水性和非网络蛋白含量没有显著影响。相反,pH值偏移对GDL凝胶的持水性和硬度无明显的改善作用。二级结构中α-螺旋和β-折叠含量的增加以及微观结构中孔径小、表面均匀致密的凝胶网络均表明pH值偏移可以显著改善TG凝胶的性质。The poor gelation property of pea protein isolate(PPI)limits its application in food.This study investigated the effect of different pH values(10,11,and 12)on the induction of transglutaminase(TG)and glucono-δ-lactone(GDL)acid-induced PPI gels(referred to as TG gels and GDL gels)in terms of their characteristics and structures.The results showed that pH-shifting significantly improved the properties of TG gels,especially the water-holding capacity of the gel increasing to(92.13±2.40)%,and the hardness increasing to(413.82±4.90)g after pH12 shift modification.The content of free sulfhydryl groups and non-network proteins significantly decreased to(2.60±0.04)μmol/g and(6.00±0.40)%.The addition of TG enzyme more than 50 U/g had no significant effect on the water holding capacity and non-network protein content of the gel.On the contrary,the pH-shifting did not significantly improve the water holding capacity and hardness of GDL gels.The increase in the content ofα-helix andβ-sheet in the secondary structure and the formation of a gel network with small pore size and uniform surface density in the microstructure all demonstrated that pH-shifting significantly improved the properties of TG gels.

关 键 词：豌豆分离蛋白 pH值偏移 水凝胶 转谷氨酰胺酶 葡萄糖酸-Δ-内酯 

分 类 号：TS201.2[轻工技术与工程—食品科学]