凝固剂与大豆油体对低温脱脂豆粕凝胶特性的影响  

Effects of Coagulants and Soybean Oil Bodies on Properties of Low-Temperature Defatted Soybean Meal Gel

作　　者：王翔 丁希芃[1,2] 杨雪飞 麻志刚 洪光明[4] 郑志 Wang Xiang;Ding Xipeng;Yang Xuefei;Ma Zhigang;Hong Guangming;Zheng Zhi(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei University of Technology,Hefei 230601;Jincaidi Food Co.,Ltd.,Maanshan 243199;Huangshan Jialong Green Food Co.,Ltd.,Huangshan 245421)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230601 [2]合肥工业大学安徽省农产品精深加工重点实验室,合肥230601 [3]金菜地食品股份有限公司,马鞍山243199 [4]黄山佳龙绿色食品有限公司,黄山245421

出　　处：《中国粮油学报》2025年第1期43-49,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2023YFD2100405);安徽省重点科技攻关项目(202103b06020009,2023n06020021);休宁-合肥工业大学产业创新项目(JZ2023YDZJ0347)。

摘　　要：研究谷氨酰胺转氨酶(TGase),葡萄糖酸内酯(GDL)和氯化钙(CaCl 2)3种凝固剂,以及大豆油体对低温脱脂豆粕(LDSM)凝胶的质构、持水性、蛋白质二级结构、流变性质和微观结构的影响。结果表明,添加TGase制备的LDSM凝胶具有最高的弹性(0.96 mm)、持水性(73.72%)、β-折叠含量(质量分数37.18%)以及孔隙均匀的表面微观结构;添加GDL制备的LDSM凝胶具有最大的硬度(161.75 g)和频率扫描G′值(461.81 Pa),凝胶网络结构均匀致密;添加CaCl_(2)制备的LDSM凝胶网络结构疏松多孔,弹性低,持水性差。与未添加大豆油体的LDSM凝胶相比,添加大豆油体使得3组LDSM凝胶的硬度、弹性、持水性、β-折叠含量和频率扫描中G′和G″值均显著增加(P<0.05),凝胶网络结构更加致密有序,孔隙均匀。In this paper,the effects of three coagulants:transglutaminase(TGase),glucono-δ-lactone(GDL)and calcium chloride(CaCl 2),as well as soybean oil bodies on the textural properties,water holding capacity,protein secondary structure,rheological properties and microstructure of low-temperature defatted soybean meal(LDSM)gels were studied.The results indicated that the LDSM gel prepared with the addition of TGase had the highest springiness(0.96 mm),water holding capacity(73.72%),β-sheet content(37.18%)and surface microstructure with uniform pores;the LDSM gel prepared with the addition of GDL had the largest hardness(161.75 g),G′value(461.81 Pa)of frequency sweep and uniform and dense gel network structure;the LDSM gel prepared with the addition of CaCl_(2)had low springiness,poor water holding capacity and loose and porous network structure.Compared with the LDSM gels without added soybean oil bodies,the addition of soybean oil bodies resulted in a significant increase in hardness,springiness,water holding capacity,β-sheet content and G′and G″values in the frequency sweep of all three groups of LDSM gels(P<0.05),the network structure of the gels was denser and more orderly with uniform pores.

关 键 词：低温脱脂豆粕 氯化钙 葡萄糖酸内酯 谷氨酰胺转氨酶 大豆油体 凝胶 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]