谷朊粉对大豆分离蛋白膜理化性质的影响  

Effect of Wheat Gluten on Physicochemical Properties of Soy Protein Isolate Films

作　　者：江睿钊 石林凡 任中阳 杨燊[1,2] 张玉苍 翁武银 Jiang Ruizhao;Shi Linfan;Ren Zhongyang;Yang Shen;Zhang Yucang;Weng Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021;Key Laboratory of Marine Functional Food in Xiamen,Xiamen 361021)

机构地区：[1]集美大学海洋食品与生物工程学院,厦门361021 [2]厦门市海洋功能食品重点实验室,厦门361021

出　　处：《中国粮油学报》2024年第5期79-85,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金面上项目(32272266);福建省科技计划高校产学研合作项目(2021N5013)。

摘　　要：为利用枧水处理的谷朊粉(WG)改良大豆分离蛋白(SPI)膜性质,考察了m_(WG)∶m_(SPI)分别为0∶10、1∶9、2∶8、3∶7、4∶6时对复合膜理化性质的影响,测定膜的微观结构、蛋白结构、机械性能等理化性质。扫描电子显微镜结果显示添加的WG主要聚集在复合膜下表面,当m_(WG)∶m_(SPI)超过2∶8时膜的下表面网络结构会遭到破坏。根据傅里叶变换红外光谱和十二烷基硫酸钠-聚丙烯酰氨凝胶电泳的结果,发现WG会阻碍SPI分子之间的交联。SPI膜的抗拉伸强度和断裂伸长率分别为6.60 MPa和54.91%,伴随WG的添加抗拉伸强度逐渐下降而断裂伸长率逐渐上升。复合膜的水蒸气阻隔能力和上表面接触角随着WG比例的增加而增大。当m_(WG)∶m_(SPI)增加到2∶8时,WG/SPI复合膜的b*值达到了18.72的高值。差示扫描量热法的结果表明,在m_(WG)∶m_(SPI)为1∶9时,复合膜的热稳定性最高。研究结果表明适当添加枧水预处理的WG能提高SPI膜的部分物理性质,这将为SPI膜理化性质改良提供新的途径。In order to improve the properties of soy protein isolate(SPI)films by using wheat gluten(WG)pretreated by kansui,the effects of various WG/SPI ratios(0∶10,1∶9,2∶8,3∶7,and 4∶6)on the physicochemical properties of composite films were investigated in this study.The microstructure,protein pattern,and mechanical properties of the films were measured.The result of scanning electron microscopy demonstrated that the WG mainly aggregated on the lower surface of composite films,and the lower surface structure of films was destroyed when WG/SPI ratio exceeded 2∶8.According to the results of Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gelelectrophoresis,the cross-linking between SPI molecules was hindered by the addition of WG.The tensile strength and elongation at break of SPI film were 6.60 MPa and 54.91%,respectively.With the addition of WG,the tensile strength gradually decreased and the elongation at break gradually increased.Moreover,the water vapor barrier ability and upper surface contact angle of the composite films increased with the increase of WG ratio.When the WG/SPI ratio increased to 2∶8 and above,the b*value of the WG/SPI composite films reached a high value of 18.72.The differential scanning calorimetry measurement revealed that the composite films had the highest thermal stability at the WG/SPI ratio of 1∶9.The results of this study suggested that the appropriate addition of WG pretreated with kansui can improve some physical properties of SPI films,providing a new way to improve the properties of SPI films.

关 键 词：大豆分离蛋白 谷朊粉 枧水 复合膜 水蒸气透过率 

分 类 号：TS206.4[轻工技术与工程—食品科学]