猪血浆蛋白⁃卡拉胶⁃魔芋葡甘聚糖复合冷凝胶的制备及表征  

Preparation and Characterization of Porcine Plasma Protein-Carrageenan-Konjac Glucomannan Composite Cold-Set Gels

作　　者：吕瑾颖 袁江兰 LÜJinying;YUAN Jianglan(College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品研究与开发》2025年第5期87-93,共7页Food Research and Development

摘　　要：为研究不同浓度卡拉胶(carrageenan,CG)和魔芋葡甘聚糖(konjac glucomannan,KGM)复配对猪血浆蛋白(porcineplasmaprotein,PPP)冷凝胶微观结构及凝胶特性的影响,采用纳米粒度电位仪测定热聚集体的粒径、带电性质,采用质构分析仪和流变仪测定凝胶强度,通过凝胶在不同溶液中溶解度的差异分析支撑凝胶的作用力,采用扫描电子显微镜观察凝胶结构,综合分析CG、KGM对冷凝胶特性的影响。结果表明:加入CG、KGM使蛋白热聚集体的粒径减小,CG的加入使体系带更多负电;CG、KGM加入使得PPP冷凝胶中孔隙增多、变小且分布更均匀,凝胶切面更加平滑且致密,凝胶强度增强。总体上,CG和KGM浓度越高,对凝胶强度的影响程度越大。当CG和KGM浓度均为0.3%时,聚集体的平均粒径最小,凝胶中疏水作用力、二硫键最弱,凝胶强度增强21.9倍,体外消化实验表明,CG、KGM的加入能够使PPP冷凝胶实现姜黄素在胃肠道中的缓释。The effects of different concentrations of carrageenan(CG)and konjac glucomannan(KGM)on the microstructure and gel properties of porcine plasma protein(PPP)were studied.The particle size and charging properties of thermal aggregates were determined by a nano⁃particle size analyzer.The gel strength was measured by a texture analyzer and a rheometer,and the force supporting the gel was analyzed by the solubility difference of the gel in different solutions.A scanning electron microscope was used to observe the gel structure,and the effects of CG and KGM on the characteristics of the cold⁃set gel were comprehensively analyzed.The results showed that the addition of CG and KGM reduced the particle size of protein thermal aggre⁃gate,and the addition of CG made the system more negatively charged.The addition of CG and KGM led to the increased number,decreased size,and even distribution of pores in the PPP cold⁃set gel.Moreover,the gel showcased smoother and denser section,with enhanced strength.Generally speaking,CG and KGM influenced the gel properties in a concentration⁃dependent manner.When the concentrations of CG and KGM were both 0.3%,the gel had the smallest aggregates,the strongest hydrophobic force and disulfide bond,and the strength increase of 21.9 times.Furthermore,the gel realized the slow release of curcumin in the gastric juice through in vitro digestion.

关 键 词：冷凝胶 猪血浆蛋白 卡拉胶 魔芋葡甘聚糖 体外消化 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]