超声预处理对桦褐孔菌多糖-汉麻分离蛋白水凝胶的影响  

Effects of Ultrasonic Pretreatment on Hydrogel of Inonotus obliquus Polysaccharide-Hemp Protein Isolate

作　　者：李雪婷 吕铭守 刘琳琳[1] LI Xueting;LÜMingshou;LIU Linlin(Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江哈尔滨150076

出　　处：《保鲜与加工》2025年第2期79-86,共8页Storage and Process

基　　金：哈尔滨商业大学青年后备人才支持计划项目(2023-KYYWF-1061);哈尔滨商业大学博士科研启动支持计划项目(22BQ23)。

摘　　要：为探究不同超声功率预处理及桦褐孔菌多糖质量分数对桦褐孔菌多糖-汉麻分离蛋白复合水凝胶特性和结构的影响,在不同超声功率预处理下测定汉麻分离蛋白凝胶粒径及流变特性,确定最佳超声功率后,考察添加桦褐孔菌多糖对复合凝胶的持水能力、质构、流变特性以及电位、蛋白质分子构象的影响。结果表明:300 W功率超声预处理10 min可以减小汉麻分离蛋白凝胶的粒径且提升其流变特性;添加1.00%桦褐孔菌多糖的复合水凝胶持水能力、硬度和弹性提升;蛋白质的α-螺旋、β-转角部分转变为β-折叠、无规则卷曲,且电位的绝对值升高。综上,300 W功率超声预处理10 min及添加1.00%的桦褐孔菌多糖可以增强复合水凝胶的性能及网络结构。研究结果为桦褐孔菌多糖在植物蛋白体系中的应用提供了理论基础。In order to explore the effects of different ultrasonic powers pretreatment and mass fraction of Inonotus obliquus polysaccharide(IOP)on the properties and structure of composite gel of Inonotus obliquus polysaccharidehemp protein isolate,the particle size and rheological properties of hemp protein isolate(HPI)gels were measured under different ultrasonic powers pretreatment.After determining the optimal ultrasonic power,the effect of adding polysaccharide on the water holding capacity,texture,rheological properties and electrical potential and protein molecular conformation of the composite gels were investigated.The results showed that ultrasonic pretreatment at 300 W for 10 min could reduce the particle size of the HPI gel and improve its rheological properties.The water holding capacity,hardness,and elasticity of the composite gels increased after adding 1.00%IOP.Theα-helix andβ-turns of the protein were transformed intoβ-fold and irregular curls,and the absolute value of the electrical po-tential increased.In conclusion,ultrasonic pretreatment at 300 W for 10 min and addition of 1.00%IOP could en-hance the performance and network structure of composite gels,which provide a theoretical basis for the application of IOP in plant protein systems.

关 键 词：桦褐孔菌多糖 汉麻分离蛋白 超声预处理 复合凝胶 

分 类 号：TS201.21[轻工技术与工程—食品科学]