银杏果分离蛋白-普鲁兰多糖共聚物的凝胶质构可调控特性  

Ginkgo seed isolate protein-pullulan copolymer gels with tunable textural properties

作　　者：秦佳伟 程巧 王耀松 QIN Jiawei;CHENG Qiao;WANG Yaosong(College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,Jiangsu,China)

机构地区：[1]南京林业大学轻工与食品学院,江苏南京210037

出　　处：《精细化工》2025年第2期378-387,共10页Fine Chemicals

基　　金：国家自然科学基金青年基金项目(31401530);白马未来食品研究院揭榜挂帅项目(JBGS-2021-002)。

摘　　要：首先将配制的银杏果分离蛋白(GSPI)与普鲁兰多糖(PULL)混合溶液经冻干处理,然后采用干热法(干热温度70℃,相对湿度63%)经共聚反应制备了GSPI-PULL共聚物。基于GSPI-PULL共聚物的物化性质、其凝胶流变特性和微观结构的表征和测试,在保持GSPI质量浓度为120 g/L的条件下,考察了PULL质量浓度(0、25、50和100 g/L)和反应时间(0、1、4、7 d)对GSPI-PULL共聚物热诱导胶体质地的影响。结果表明,PULL与GSPI发生共聚反应生成不同PULL接枝度的GSPI-PULL共聚物,其接枝度依赖于PULL质量浓度和反应时间;延长干态加热时间促使GSPI结构展开并形成二硫键,表现为疏水性提高、溶解性下降;亲水性基团降低了GSPI-PULL的疏水性,提高了其溶解性。加热时间和多糖质量浓度均能显著弱化GSPI的凝胶性且有叠加作用,致使GSPI凝胶质地从“站立性固态”转变为“半固态/溶胶态”,实现了蛋白热诱导凝胶质地的可调性。GSPI-PULL copolymer was prepared from copolymerization of frozen dried ginkgo seed protein isolate(GSPI)and pullulan(PULL)mixture by dry heat method(dry heat temperature 70℃,relative humidity 63%).The effects of PULL mass concentration(0,25,50 and 100 g/L)and reaction time(0,1,4 and 7 d)on the heat-induced gel texture was analyzed at GSPI mass concentration of 120 g/L by characterizing and testing the physicochemical properties of GSPI-PULL copolymers,along with the gel rheological properties and microstructure.The results demonstrated that GSPI-PULL copolymers with different PULL grafting degrees were formed through the copolymerization of PULL and GSPI,and the grafting degree depended on the PULL mass concentration and reaction time.Prolongation of dry heating time promoted the unfolding of GSPI structure and the formation of disulfide bond,which was reflected by increase in hydrophobicity and decrease in solubility.Hydrophilic groups reduced the hydrophobicity of GSPI-PULL and improved its solubility.The heat time and polysaccharide mass concentration could significantly weaken the GSPI gelling properties and had a superposition effect,resulting in GSPI gels changing from a"standing solid"to a"semisolid/sol",which made the heat-induced protein gels achieving tunable textural properties.

关 键 词：银杏果分离蛋白 普鲁兰多糖 共聚反应 凝胶 食品化学品 

分 类 号：TS201.2[轻工技术与工程—食品科学]