食品科学 ›› 2020, Vol. 41 ›› Issue (6): 31-35.doi: 10.7506/spkx1002-6630-20190420-271

• 食品化学 • 上一篇    下一篇

酸化速率对大豆蛋白凝胶结构的调控

李倩如,熊瑶,林嘉诺,叶倩,缪松,张龙涛,郑宝东   

  1. (1.福建农林大学食品科学学院,福建 福州 350002;2.中爱国际合作食品物质学与结构设计研究中心,福建 福州 350002;3. Teagasc食品研究中心,爱尔兰 科克 999014)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    中爱国际合作食品物质学与结构设计研究中心项目(KXGH17001); 国家自然科学基金海外及港澳学者合作研究基金项目(31628016);福建省对外合作项目(2018I0003); 福建省区域发展项目(2018N3001)

Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone

LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong   

  1. (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;3. Teagasc Food Research Centre, Cork 999014, Ireland)
  • Online:2020-03-25 Published:2020-03-23

摘要: 为探讨酸化速率对葡萄糖酸内酯诱导的大豆分离蛋白凝胶结构的影响,通过不同的保温温度制备大豆蛋白凝胶样品,将pH值、浊度、凝胶强度、保水性、频率扫描及微观结构作为测定指标,反映葡萄糖酸内酯酸化速率和大豆蛋白凝胶结构的变化情况。结果表明:随着保温温度的不断升高,葡萄糖酸内酯凝固剂的释放速率越来越快,大豆分离蛋白凝胶的pH值下降速率增大;蛋白浊度不断增加,表明蛋白聚集速率的增加,凝胶体系在越来越短的时间达到稳定状态,保温温度与蛋白凝胶的酸化速率呈正比。随着酸化速率的增加,大豆分离蛋白凝胶的凝胶强度和刚性不断提高;保水性在60 ℃时达到最大值;微观结构的测定结果显示,在60 ℃保温的大豆分离蛋白凝胶结构更均匀致密。综上,酸化速率显著影响大豆分离蛋白凝胶结构,60 ℃保温时的酸化速率形成最致密均匀的凝胶结构。

关键词: 大豆分离蛋白, 凝胶, 保温温度, 酸化速率, 结构

Abstract: This study aimed to investigate the effect of acidification rate on the physicochemical properties of soy protein isolate (SPI) gel induced by glucono-δ-lactone. Soy protein gel samples were prepared at different incubation temperatures. pH, turbidity, gel strength, water holding capacity, frequency-sweeping curves and microstructure were measured to evaluate the changes in the acidification rate of glucono-δ-lactone (GS) and the microstructural properties of soy protein gels. The results showed that with the increase in temperature, the release rate of GDL coagulant became faster, and the rate of decline in the pH of the soy protein isolate gel increased. The protein turbidity increased continuously, indicating that the protein aggregation rate increased. The gel system reached a steady state in a shorter period of time, and incubation temperature was proportional to the acidification rate of the protein gel. As acidification rate increased, the gel strength and rigidity of the soy protein isolate gel increased continuously; the water-holding capacity reached a maximum at 60 ℃. The microstructure results showed that the structure of the soy protein isolate gel maintained at 60 ℃ was more uniform and denser. In summary, acidification rate significantly affected the gel structure of soy protein isolate, and the acidification rate at 60 ℃ resulted in the most dense and uniform gel structure.

Key words: soy protein isolate, gel, incubation temperature, acidification rate, structure

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