pH和小麦粉筋度对发酵小麦粉-大豆分离蛋白膜理化性质的影响  

Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films

作　　者：江睿钊 赵源[1] 石林凡 任中阳 张玉苍 翁武银[1,2] JIANG Ruizhao;ZHAO Yuan;SHI Linfan;REN Zhongyang;ZHANG Yucang;WENG Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省海洋功能食品工程技术研究中心,福建厦门361021

出　　处：《食品工业科技》2025年第9期136-143,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32272266);“十四五”国家重点研发计划重点专项(2021YFD2100204)。

摘　　要：为利用小麦粉(wheat flour,WF)改良大豆分离蛋白(soy protein isolate,SPI)膜的性质,利用发酵的中筋WF-SPI在pH为7、8、9下制备了膜,以及利用含有低筋、中筋、高筋、特高筋的WF通过发酵后在pH9下制备了WF-SPI膜。通过测定膜的微观结构、傅里叶变换红外光谱、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳、机械性能、水蒸气透过率和热稳定性,探究pH和WF筋度对发酵WF-SPI膜理化性质的影响。WF-SPI膜的表面结构伴随pH的增加逐渐光滑致密,且膜中的蛋白分子间相互作用逐渐增强。伴随pH的增加,WF-SPI膜的抗拉伸强度(tensile strength,TS)和玻璃化转变温度(glass transition temperature,T_(g))逐渐提高,而断裂伸长率(elongation at break,EAB)和水蒸气透过率(water vapor permeability,WVP)逐渐降低。特高筋WF中的蛋白结构没有完全展开无法与SPI发生充分的相互作用,结果导致特高筋WF-SPI膜中的蛋白质会聚集在膜的下表面并破坏其致密的网络结构。中筋WF-SPI膜的TS和T_(g)分别达到12.53 MPa和50.94℃的最高值,而其WVP、透明度值和溶解度均达到最低值。因此,中筋WF和SPI经过发酵后在pH9下制备的复合膜具有良好的理化性质,研究结果将为WF-SPI膜的研发提供新的思路。To enhance the properties of soy protein isolate(SPI)films using wheat flour(WF),medium-gluten WF-SPI films were prepared using film-forming solutions with pH values of 7,8,and 9.The WF-SPI films with low,medium,high,and ultrahigh gluten concentrations were prepared when the pH of the film-forming solution was 9.The effects of pH and WF gluten content on the physicochemical properties of the fermentative WF-SPI films were investigated by measuring the microstructure,Fourier transform infrared spectroscopy,sodium dodecyl sulfate-polyacrylamide gel electrophoresis,mechanical properties,water vapor permeability,and thermal stability.The surface structure of the WF-SPI films was smooth and dense,and the interactions among the proteins increased with increasing pH.With increasing pH,the tensile strength(TS)and glass transition temperature(T_(g))of the WF-SPI films increased,while the elongation at break(EAB)and water vapor permeability(WVP)decreased.Additionally,the protein structure of the ultrahigh gluten WF was not fully unfolded to interact with SPI,thus,the protein aggregated on the lower surface of the WF-SPI films and disrupted the dense network structure.The TS and T_(g) of the WF-SPI films with medium gluten strength WF reached maximum value of 12.53 MPa and 50.94℃respectively,while the lowest WVP,transparency value and solubility were observed.Therefore,the composite films prepared from medium gluten WF and SPI,after fermentation at pH9,exhibited excellent physicochemical properties.These results offer a new approach to developing WF-SPI films.

关 键 词：大豆分离蛋白 小麦粉 PH 筋度 复合膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]