银耳多糖对蛋清蛋白凝胶性质及结构的影响  

Effect of Tremella fuciformis polysaccharide on gel properties and structure of egg white protein

作　　者：邵贝贝 刘丽莉[1] 张楠 程伟伟 丁玥 肖枫[1] 王源图 SHAO Beibei;LIU Lili;ZHANG Nan;CHENG Weiwei;DING Yue;XIAO Feng;WANG Yuantu(College of Food and Bioengineering,Henan University of Science and Technology,National Experimental Teaching Demonstration Center for Food Processing and Security,International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province,Luoyang 471000,China;Henan Daxi Biotechnology Co.Ltd.,Luoyang 471000,China)

机构地区：[1]河南科技大学食品与生物工程学院,食品加工与安全国家级实验教学示范中心,河南省食品加工与质量安全控制国际联合实验室,河南洛阳471000 [2]河南大喜生物科技有限公司,河南洛阳471000

出　　处：《食品与发酵工业》2025年第8期119-124,共6页Food and Fermentation Industries

基　　金：国家重点研发计划科技型中小企业项目(2022YFF1101600);2022年河南省重大科技专项(221100110500);中部地区科技创新领先人才计划(234200510020);河南科技大学2023年大学生创新创业训练计划项目(2023204)。

摘　　要：为探究不同银耳多糖(Tremella fuciformis polysaccharide,TFP)添加量对蛋清蛋白(egg white protein,EWP)凝胶性质的影响,该文以银耳多糖和蛋清蛋白为试验原料,通过热诱导的方式制备TFP-EWP复合凝胶,并对复合凝胶的流变特性、热稳定性、水分分布以及结构等进行了表征。结果表明,随着TFP浓度(0 g/100 mL~4 g/100 mL)的增加,复合凝胶的表观黏度、储能模量、损耗模量和荧光强度随之增加。添加3 g/100 mL TFP的EWP凝胶的热变性温度最高,为77.91℃,提高了19.62%。结合水分子的能力也最强,其中结合水和固定水最大占比分别达到了1.23%和3.60%。添加TFP后的EWP凝胶的α-螺旋含量显著降低,β-折叠、β-转角和无规则卷曲含量升高,促进了有序凝胶网络的形成。荧光光谱结果显示,添加TFP的EWP凝胶的最大发射波长发生了轻微蓝移和红移,表明TFP对EWP三级结构产生了一定的影响。扫描电镜显示,添加3 g/100 mL和4 g/100 mL TFP的EWP凝胶的网络结构更加有序且致密。因此,TFP的添加能够改善EWP的凝胶性质和结构。This study aimed to investigate the effect of different amounts of Tremella fuciformis polysaccharide(TFP)on the properties of egg white protein(EWP)gel.TFP and EWP were used as raw materials to prepare a composite gel of TFP with EWP by thermal induction.The rheological properties,thermal stability,moisture distribution,and structure of the composite gel were also characterized.Results showed that the apparent viscosity,storage modulus,and loss modulus of the composite gel increased with the increase of TFP concentration(0 g/100 mL-4 g/100 mL).The EWP gel with 3 g/100 mL TFP added had the highest thermal denaturation temperature of 77.91℃,an increase of 19.62%,and also had the strongest ability to bind water molecules.The maximum share of bound and fixed water reached 1.23%and 3.60%,respectively.Theα-helix content of EWP gel was significantly reduced after the addition of TFP,and theβ-folding,β-turning,and irregular curling contents were increased,which promoted the formation of ordered gel networks.The results of fluorescence spectroscopy showed that the maximum emission wavelength of the EWP gel with added TFP underwent a slight blue shift and red shift,suggesting some effect of TFP on the tertiary structure of EWP.Scanning electron microscopy showed that the network structure of EWP gel with 3 g/100 mL and 4 g/100 mL TFP added was more ordered and denser.In conclusion,the addition of TFP can improve the gel properties and structure of EWP.

关 键 词：银耳多糖 蛋清蛋白 凝胶性质 流变特性 结构 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS253.1[轻工技术与工程—食品科学与工程]