高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用  

Effects of Blackberry Anthocyanins(BANs)Coupled with High Power Pulse Microwave(HPPM)on Physiochemical Properties of Soybean Protein Isolate(SPI)and Application of HPPM Treated SPI-BANs Complex in Cake

作　　者：吴寒[1] 刘浩男 邸清茹 夏依旦·买买提 刘小莉[1,2,3] 周剑忠 WU Han;LIU Haonan;DI Qingru;Xiayidan MAIMAITI;LIU Xiaoli;ZHOU Jianzhong(Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2023年第17期60-66,共7页Food Science

基　　金：江苏省科技计划重点项目(BE2020380)。

摘　　要：本实验利用高功率脉冲微波(high power pulse microwave,HPPM)处理蓝莓花色苷(blackberry anthocyanins,BANs)-大豆分离蛋白(soybean protein isolate,SPI)复合物,得到HPPM-SPI-BANs复合物,通过分析该复合物的理化特性等,研究HPPM处理对SPI功能特性及生物活性的影响。此外,将HPPM-SPI-BANs应用于蛋糕制作,替代部分蛋清蛋白,进一步研究HPPM-SPI-BANs对蛋糕烘焙品质和贮藏特性的影响。结果表明,在HPPM协同作用下,HPPM-SPI-BANs的溶解性显著增加了1.11倍,起泡和乳化特性也得到显著提高(P<0.05),抗氧化能力相比SPI和未经HPPM处理的SPI-BANs复合物也均有显著提升;HPPM-SPI-BANs的添加能有效抑制蛋糕焙烤过程中水分散失,改善蛋糕的硬度与咀嚼性,使其DPPH自由基清除能力和铁离子还原能力分别提高3.56倍和2.79倍,将蛋糕老化速率常数k降低至0.12,对提升戚风蛋糕的货架期品质具有重要作用。In this study,soybean protein isolate(SPI)and blueberry anthocyanins(BANs)complex(HPPM-SPI-BANs)treated by high power pulsed microwave(HPPM)was prepared,and its physicochemical properties and biological activity were evaluated.The effect of HPPM treatment on the functional properties and biological activity of SPI was studied.In addition,the effect of partial replacement of egg white protein by HPPM-SPI-BANs on the baking quality and storage properties of cake was evaluated.The results indicated that HPPM treatment significantly improved the solubility of HPPM-SPI-BANs by 2.11 folds,and improved the foaming and emulsifying properties(P<0.05).The antioxidant activity was also significantly improved compared with SPI and SPI-BANs complex without HPPM treatment.Moreover,the addition of HPPM-SPI-BANs inhibited water loss during cake baking and improved the hardness and chewiness of cake.The 2,2-diphenyl-1-picryhydrazyl(DPPH)radical scavenging activity and ferric reducing antioxidant power of cake with HPPM-SPI-BANs increased by 4.56 and 3.79 folds,respectively,and the aging rate constant k decreased to 0.12.Accordingly,HPPM-SPI-BANs plays an important role in improving the shelf life quality of cake.

关 键 词：大豆分离蛋白 高功率脉冲微波 花色苷 功能特性 抗氧化能力 蛋糕品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]