鱼肌动球蛋白与不同来源天然淀粉共混面团的流变特性  

The Rheological Properties of Blend Doughs of Hairtail Actomyosin and Natural Starch from Different Sources

作　　者：王甜 密更 劳敏军 励建荣 李学鹏 谢晶[4] Wang Tian;Mi Geng;Lao Minjun;Li Jianrong;Li Xuepeng;Xie Jing(College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;College of Chemistry and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,Guangxi;Zhejiang Xingye Industrial Group Co.,Ltd.,Zhoushan 316120,Zhejiang;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]渤海大学食品科学与工程学院、辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]广西民族师范学院化学与生物工程学院,广西崇左532200 [3]浙江兴业集团有限公司,浙江舟山316120 [4]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2023年第9期99-108,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31972107);国家自然科学基金区域创新发展联合基金项目(U20A2067)。

摘　　要：选取3类不同来源的6种天然淀粉与带鱼肌动球蛋白,依照传统制芡工艺制备共混面团,对比它们的流变特性。结果表明,所有共混面团均存在明显的剪切稀化现象(n<1)。共混物的触变性呈现豆类源>禾谷源>薯类源的趋势。BS-AP(豌豆-肌动球蛋白)共混物的刚度值(K)最大,为17.23,PS-AP(土豆-肌动球蛋白)对应值最低,为4.02。共混物中分子相互作用强度显示肌动球蛋白和淀粉之间仅存在物理键连接(Z'>0)。蠕变分析结果与流动性结果一致。回复结果显示豆类源共混物面团弹性回复性能明显高于其它组,其中BS-AP共混物的Je/Jmax值最大,达到了71.14%,显著高于MS-AP(绿豆-肌动球蛋白)共混物(64.45%)。温度阶升扫描结果显示肌动球蛋白和淀粉在共混物凝胶过程中相互作用较弱,凝胶网络是独立的。综合来看,豆类淀粉-鱼肌动球蛋白共混物面团更适合采用滴漏法生产,而薯类淀粉-鱼肌动球蛋白共混物面团更适合采用挤出法生产。In this study,three types of natural starch from different sources were selected and mixed with actomyosin(AP)according to the binder method of traditional vermicelli production process.The rheological properties of blend doughs were comparative studied(n<1).It was found that all blends had shear thinning characteristics.In terms of dough rigidity(K),the BS-AP(bean starch-actomyosin)dough appeared highest value 17.23,while the PS-AP(potato starch-actomyosin)had the lowest value 4.02.The thixotropy of the blends showed the following trend:bean source>cereal source>potato source.The results of molecular interaction intensity in the blends showed that there was no covalent bond connection between actomyosin and starch,but only physical connection(Z'>0).The results of creep and fluidity are consistent.The Je/Jmax value of the BS-AP blend was the highest,reaching 71.14%,which is significantly higher than that of the MS-AP blend(64.45%),indicating that it had better resilience.The results of temperature ramp indicated that the interaction between actomyosin and starch in the gel process is weak,and the formation of gel network is also independent.In conclusion,bean starch-actomyosin dough is more suitable for production by dropping method,while potato starch-actomyosin dough is more suitable for production by extrusion method.

关 键 词：肌动球蛋白 天然淀粉 流变特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]