不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响  

Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time

作　　者：刘晴 金玉昌 林琳[1] 马艳秋 LIU Qing;JIN Yuchang;LIN Lin;MA Yanqiu(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2025年第8期61-71,共11页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2101005)。

摘　　要：为提高蛋清蛋白(egg white protein,EWP)的凝胶特性,通过测定凝胶质构、持水性、水分分布、表面疏水性、游离巯基含量、还原性和非还原性聚丙烯酰胺凝胶电泳、不同变性剂下凝胶强度、傅里叶变换红外光谱、Zeta电位、粒径,探究55℃时不同预热时间(0、15、20、25、30、35 min)条件下添加可溶性淀粉(soluble starch,SS)对EWP凝胶特性的影响。结果表明,随着预热时间延长,EWP凝胶的硬度和弹性有所提高,30 min时分别提高了7.06%和4.21%(P<0.05);相比未预热的EWP凝胶,预热35 min后添加SS,凝胶硬度和咀嚼性分别提高了18.77%和11.79%(P<0.05),持水性提高了4.84%(P<0.05)。在结构上,预热处理30 min,EWP表面疏水性和游离巯基含量分别提高35.17%和37.00%(P<0.05),分子间疏水相互作用、二硫键及氢键作用分别提高1.70%、3.54%和15.06%(P<0.05),电位绝对值下降22.54%(P<0.05),粒径分布增加,未出现新的功能基团;相比未预热的EWP凝胶,预热30 min后添加SS,其表面疏水性和游离巯基含量分别提高36.83%和52.79%(P<0.05),二硫键和氢键作用分别提高4.97%和18.82%(P<0.05);相比未预热的EWP-SS凝胶,预热30 min后添加SS,电位绝对值下降了6.24%(P<0.05),粒径分布进一步增加。综上,与未处理的EWP相比,预热处理结合SS能够改善EWP的凝胶特性。The effects of adding soluble starch(SS)on improving the gelation properties of egg white protein(EWP)were investigated as a function of preheating time(0,15,20,25,30 and 35 min)at 55℃.The texture,water holding capacity,water distribution,surface hydrophobicity,free sulfhydryl content,reducing and non-reducing sodium dodecyl sulfatepolyacrylamide gel electrophoresis patterns,gel strength in the presence of different denaturants,Fourier transform infrared spectra,zeta potential and particle size of EWP and EWP-SS gels were determined.The results showed that the hardness and elasticity of EWP gels increased with preheating time,which increased by 7.06%and 4.21%at 30 min,respectively(P<0.05).Compared with EWP gels without preheating,addition of SS after 35 min of preheating resulted in a 18.77%and 11.79%increase in the hardness and chewiness,respectively(P<0.05),and a 4.84%reduction in the water holding capacity(P<0.05).After preheating treatment for 30 min,the surface hydrophobicity and free sulfhydryl content of EWP increased by 35.17%and 37.00%,respectively(P<0.05),the intermolecular hydrophobic interaction,disulfide bond and hydrogen bond increased by 1.70%,3.54%and 15.06%,respectively(P<0.05),the absolute value of the zeta potential decreased by 22.54%(P<0.05),the particle size distribution increased,but no new functional groups appeared.Addition of SS after preheating for 30 min increased the surface hydrophobicity and free sulfhydryl content by 36.83%and 52.79%,respectively(P<0.05)and the disulfide bond and hydrogen bond by 4.97%and 18.82%,respectively(P<0.05)in comparison with EWP gels without preheating.Meanwhile,it decreased the absolute value of the potential by 6.24%relative to composite gels without preheating(P<0.05),and further increased the particle size distribution.In summary,compared with untreated EWP,preheating treatment combined with SS can improve the gelation properties of EWP.

关 键 词：蛋清蛋白 凝胶特性 结构特性 预热时间 可溶性淀粉 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]