摘要
通过食品物性测定仪和旋转流变仪等方法探究不同pH和菜籽蛋白(rapeseed protein,RP)-大豆分离蛋白(soy protein isolate,SPI)质量比对复合蛋白凝胶性能的影响。结果表明:与pH为6.0相比,当pH为8.0时的复合蛋白凝胶呈现出更优的持水性和质构特性,而弹性模量(G')、黏性模量(G″)则较低。SPI占比的增加导致pH为6.0的复合蛋白凝胶的持水性先显著升高后稳定,硬度和弹性也分别上升和下降。流变学特性表明,复合蛋白凝胶呈现出剪切变稀的现象;蛋白凝胶的(G')均超过(G″),黏性角正切值(tanδ)均小于1.0,说明蛋白凝胶已成型。综上,复合蛋白凝胶在pH 8.0和RP∶SPI=1∶9时凝胶性能最好,SPI的添加能有效拓宽RP在食品工业中的应用。
The effects of different pH and mass ratio of rapeseed protein(RP)-soy protein isolate(SPI)on the properties of composite protein gel were investigated by means of food physical property tester and rotary rheometer.The results showed that compared with the compound protein gel with pH 6.0,the composite protein gel with pH 8.0 showed better water holding and textural properties,while the elastic modulus(G')and viscous modulus(G″)were lower.With the increase of SPI ratio,the water holding capacity of the composite protein gel with pH 6.0 increased significantly at first and then stabilized,and the hardness and elasticity also increased and decreased respectively.The rheological properties showed that the composite protein gel showed a shear thinning phenomenon.The elastic modulus G'of protein gel exceeded G″,and the viscosity angle tangent(tanδ)was less than 1.0,indicating that the protein gel had been formed.In conclusion,the composite protein gel had the best performance at pH 8.0 and RP∶SPI=1∶9,and the addition of SPI could effectively expand the application of RP in the food industry.
作者
刘黄鑫
朱凯
吴俊灵
晏文会
吴卫国
廖卢艳
LIU Huang-xin;ZHU Kai;WU Jun-ling;YAN Wen-hui;WU Wei-guo;LIAO Lu-yan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Fumaco Food Engineering Technology Co.,Ltd.,Changsha 410153,Hunan,China)
出处
《粮食与油脂》
北大核心
2025年第3期74-80,共7页
Cereals & Oils
基金
湖南省油料产业技术体系(HARS-03)。
