马铃薯乳清复合蛋白乳液凝胶的制备和特性  

Preparation and characteristics of potato protein and whey protein composite emulsion gels

作　　者：辛孟瑶 伍娟[1,2] 陈力宏[1] 程宇[1,2] XIN Mengyao;WU Juan;CHEN Lihong;CHENG Yu(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China;Institute of Food Physical Processing,Jiangsu University,Zhenjiang 212013,Jiangsu,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏大学食品物理加工研究院,江苏镇江212013

出　　处：《精细化工》2024年第11期2504-2512,2530,共10页Fine Chemicals

基　　金：国家自然科学基金项目(32072349)。

摘　　要：采用碱溶酸沉法提取了马铃薯蛋白(PP),然后以PP、乳清蛋白(WP)和大豆油为原料,制备了马铃薯乳清复合蛋白乳液凝胶,通过FTIR、低场核磁(LF-NMR)、SEM、激光扫描共聚焦显微镜(CLSM)表征,结合流变、质构、色度、分子间力测试,考察了m(PP)∶m(WP)对复合蛋白乳液凝胶特性的影响。结果表明,复合蛋白乳液凝胶综合特性要优于单一的PP或WP乳液凝胶。与m(PP)∶m(WP)=10∶0制备的PP乳液凝胶相比,m(PP)∶m(WP)=7∶3、5∶5制备的复合蛋白乳液凝胶的温度循环终点储能模量(G′)分别提高了114.75%和109.22%(P<0.05);束缚水质量分数分别提高了2.01%和1.97%(P<0.05);凝胶强度、弹性、胶黏性、恢复性和咀嚼度显著增强(P<0.05)。复合蛋白乳液凝胶网络结构紧密,凝胶网络中油滴均匀分布在蛋白凝胶网络中,起到了更好的支撑作用。β-折叠和β-转角结构是马铃薯乳清复合蛋白乳液凝胶中蛋白质的二级结构,含量合计约为70%。Potato protein(PP)and whey protein(WP)composite emulsion gels were prepared from PP,extracted by alkali solution and acid precipitation method,WP and soybean oil.The effect of m(PP)∶m(WP)on properties of emulsion gels obtained was analyzed via FTIR,low field nuclear magnetic(LF-NMR),SEM,laser scanning confocal laser scanning microscopy(CLSM),as well as measurements on rheological and textural properties,chrominance,and intermolecular force.The results showed that the comprehensive properties of composite protein emulsion gels were better than those of single PP or WP emulsion gel.Compared with PP emulsion gel prepared with a m(PP)∶m(WP)of 10∶0,the composite emulsion gels prepared with m(PP)∶m(WP)of 7∶3 and 5∶5 exhibited an increment in the storage modulus(G′)by 114.75%and 109.22%,respective(P<0.05),an elevation in the mass fraction of bound water by 2.01%and 1.97%respectively(P<0.05),and enhancement in the gel strength,elasticity,adhesiveness,resilience,and chewability(P<0.05).These composite emulsion gels displayed dense networks and well-distributed emulsified oil droplets,withβ-fold andβ-corner structure secondary structures,about 70%of the total content.

关 键 词：马铃薯蛋白 乳清蛋白 乳液凝胶 pH偏移 双蛋白 食品化学品 

分 类 号：TS201.7[轻工技术与工程—食品科学]