摘要
为探究蛋白酶解物对小麦淀粉凝胶特性的影响,本文探究并分析了大豆分离蛋白酶解物对小麦淀粉质构特性、流变学特性、凝胶色泽、微观结构、水分分布、晶体结构及傅里叶红外的影响。结果表明:当大豆分离蛋白酶解物添加量为5%时,小麦淀粉凝胶具有较高的表观粘度、G'和G'',同时凝胶的硬度、弹性和内聚性达到最大值,分别为241.71 g、0.99 mm、0.96;在此添加量下,凝胶具有较高的结合水(1.89%)和弱结合水(2.90%)含量,且小麦淀粉凝胶蜂窝状结构较为显著,当添加量增加时,淀粉凝胶空隙变大。与原小麦淀粉凝胶相比,复合凝胶的L*、|a*|和|b*|值随大豆分离蛋白酶解物添加量增加而升高。此外,大豆分离蛋白酶解产物可通过氢键与小麦淀粉相互作用。综上所述,当大豆分离蛋白酶解物添加量为5%时,可赋予小麦淀粉良好的凝胶特性。
To investigate the effect of protein enzymatic products on the gel properties of wheat starch,the effects of soy protein isolate enzymatic hydrolysates on the texture property,rheological property,gel color,microstructure,water distribution,crystal structure,and Fourier transform infrared spectroscopy of wheat starch were investigated.Results showed that the wheat starch gel had higher apparent viscosity,G',G'',and the hardness,springiness,and cohesiveness of the gel reached the maximum value(241.71 g,0.99 mm,and 0.96)when the addition of soy protein isolate enzymatic hydrolysates was 5%.At this addition level,the gel had higher bound water(1.89%)and immobile water(2.90%)content and the honeycomb structure of wheat starch gel became more significant.With the increase of the addition,the pore of wheat starch gel became larger.Compared with the original wheat starch gels,the L*,|a*|,and|b*|values of the complex gels increased with the addition of soy protein isolate enzymatic hydrolysates.In addition,the soy protein isolate enzymatic hydrolysates could interact with wheat starch through hydrogen bonding.In conclusion,when the addition content of soy protein isolate enzymatic hydrolysates was 5%,the wheat starch could be given excellent gel properties.
作者
任艳娟
黄依林
姜巧明
王冰
张恒云
闫铭欢
张淼
张亚坤
刘文超
任广跃
韩四海
李佩艳
王立博
罗登林
REN Yanjuan;HUANG Yilin;JIANG Qiaoming;WANG Bing;ZHANG Hengyun;YAN Minghuan;ZHANG Miao;ZHANG Yakun;LIU Wenchao;REN Guangyue;HAN Sihai;LI Peiyan;WANG Libo;LUO Denglin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Material,Luoyang 471023,China;College of Agricultural Equipment Engineering,Henan University of Science and Technology,Luoyang 471023,China)
出处
《食品工业科技》
北大核心
2025年第13期135-142,共8页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(32202096)
河南省重点研发与推广专项(科技攻关)(232102110159)
河南省重大公益专项(201300110300)
教育部产学合作协同育人项目(220503880205011)
河南科技大学博士科研启动基金项目(13480082)
河南科技大学实验技术开发基金项目(SY232402)。
关键词
大豆分离蛋白酶解物
小麦淀粉
流变特性
质构特性
微观结构
soy protein isolate enzymatic hydrolysates
wheat starch
rheological properties
textural properties
microstructure
