摘要
本研究以胡萝卜为原料进行冷诱导处理,利用冰结合磷酸缓冲溶液法提取胡萝卜冰结构蛋白(Carrot ice structuring proteins,CISPs),将CISPs添加到小麦淀粉凝胶中,考察对其冻融稳定性的影响。结果显示,随着温度的降低和诱导时间的延长,胡萝卜蛋白和CISPs均呈现规律性的增加,-4℃时CISPs含量最大、达0.758 mg/L,较诱导前增加了89.03%;冷诱导11和7 d时二者含量最高,分别达到1.7和0.936 mg/L,较诱导前增加了100%和114.7%。说明低温和一定时间的冷诱导促进了胡萝卜蛋白和CISPs的产生。通过SDS-PAGE确定CISPs由8种蛋白组分组成:133.633、95.570、81.092、67.950、58.053、47.578、36.518、16.164 kDa。添加CISPs,经过5个冻融周期的小麦淀粉凝胶析水率较对照降低了14.38%,弹性、黏聚性升高了35.71%和86%,硬度、胶着性和咀嚼性降低了52%、9.43%、19.51%,且当CISPs添加量为1.5%时效果最佳。说明CISPs对淀粉凝胶的冻融稳定性具有良好的抗冻保护作用。
In this study,carrot was used as raw material for cold induction treatment and ice-binding phosphoric acid buffer solution was used to extract carrot ice structural proteins(Carrot ice structuring proteins,CISPs).In order to investigate the influence of CISPs on freeze-thawed starch gel,CISPs were added to wheat gelatin starch.The results showed that both carrot protein and CISPs increased regularly with the decrease of temperature and the extension of induction time.CISPs content reached 0.758 mg/L at-4℃,which was 89.03%higher than that before induction.At 11 d and 7 d of cold induction,the content of both was the highest,reaching 1.7 mg/L and 0.936 mg/L,respectively,which increased by 100%and 114.7%compared with that before induction.It indicated that low temperature and cold induction for a certain period of time promote the production of carrot protein and CISPs.CISPs was composed of 8 protein components by the confirmation of SDS-PAGE:133.633,95.570,82.092,67.950,58.053,47.578,36.518 and 16.164 kDa.With the addition of CISPs,the gel hydration rate of wheat starch after 5 freezing-thawing cycles decreased by 14.38%,the elasticity and cohesion increased by 35.71%and 86%,and the hardness,adhesiveness and masticability decreased by 52%,9.43%and 19.51%,compared with the control group.The best effect was achieved when the amount of CISPs was 1.5%.It indicates that ISPs has a good antifreeze protection effect on the freezing-thawing stability of starch gel.
作者
李亚楠
曲敏
田野
陈凤莲
吴征
陈强
孙玥
LI Ya-nan;QU Min;TIAN Ye;CHEN Feng-lian;WU Zheng;CHEN Qiang;SUN Yue(School of Food Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering College of Heilongjiang Province,Harbin 150076,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期70-75,81,共7页
Science and Technology of Food Industry
基金
哈尔滨商业大学科学基金项目(18XN073)。
关键词
胡萝卜
冰结构蛋白
冷诱导
小麦淀粉凝胶
冻融稳定性
carrot
ice structure protein
cold-induced
wheat starch gel
freeze-thaw stability
