食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

不同蛋白质对大黄米淀粉老化特性的影响

肖瑜1,2,杨新标1,林楠1,郑明珠1,刘景圣3   

  1. 1. 吉林农业大学
    2. 小麦和玉米深加工国家工程实验室
    3. 吉林农业大学食品科学与工程学院
  • 收稿日期:2019-07-10 修回日期:2020-05-20 出版日期:2020-08-25 发布日期:2020-08-19
  • 通讯作者: 郑明珠 E-mail:zhengmzhu@163.com
  • 基金资助:
    “十三五”国家重点研发计划“中华传统谷物食品工业化加工关键技术研究与装备开发”

Effects of adding different proteins on retrogradation of proso millet starch

  • Received:2019-07-10 Revised:2020-05-20 Online:2020-08-25 Published:2020-08-19

摘要: 本文通过物性检测仪、差示扫描量热仪、傅立叶红外光谱和X-射线衍射研究了添加玉米醇溶蛋白、大豆分离蛋白和乳清分离蛋白对大黄米淀粉老化机制的影响。结果表明,添加3 种蛋白质均可和大黄米淀粉形成质地较为柔软的凝胶,体系硬度降低,尤其是乳清分离蛋白的加入,硬度在第7天从407.32 g降到196.12 g。傅立叶红外结果显示体系没有形成新的基团,说明淀粉-蛋白质体系是由氢键作用力紧密相连并构成一个紧密缠绕的三维凝胶网络结构。X-射线衍射的结果表明,样品在老化后在17°左右出现较强的衍射峰,属于典型的B型结构。老化过程中发现添加蛋白质可以显著降低体系的老化焓,表明蛋白的加入可以抑制大黄米淀粉的重结晶,从而延缓样品的老化。利用Avrami方程拟合老化动力学发现,蛋白质的加入可以延缓大黄米淀粉的重结晶速率,体系的成核类型均为散发性核的棒状生长(1<n≤2)。综上所述,3 种蛋白质均能不同程度的影响大黄米淀粉的老化,其中,以乳清分离蛋白的效果最为显著。本研究表明蛋白质不仅可以提供营养,还可以作为一种淀粉质食品老化抑制剂,为延缓老化提供理论依据,并对实际生产有一定的指导意义。

关键词: 大黄米淀粉, 玉米醇溶蛋白, 大豆分离蛋白, 乳清分离蛋白, 老化, Avrami方程

Abstract: Effects of adding zein, soy protein isolate (SPI), and whey protein isolate (WPI) on the retrogradation of proso millet starch were investigated by Textural profile analysis (TPA), Differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The results showed that adding three protein decreased the hardness of proso millet starch, and the mixtures gel were softer, especially WPI. The hardness decreased from 407.32 g to 196.12 g at 7 day. FTIR showed that no new functional group appeared, indicating that the starch-protein system is closely linked by hydrogen bonding forces and constitutes a tightly wound three-dimensional gel network structure. And the XRD analyzed that after retrogradation, the sample show a strong diffraction peak at around 17°, which is a typical B-type structure. The results found that adding protein significantly reduced the thermal enthalpy during the retrogradation, indicated that protein can retard the proso millet starch recrystallization, and then retarded the samples retrogradation. Fitting aging kinetics with Avrami equation, suggested that the rate of recrystallization reduced, and the nucleation type of system recrystallisation close to rod-like growth of sporadicnuclei (1< n ≤2). Overall, Zein, SPI, and WPI affect proso millet starch in varying degree, especially WPI. This study shows that protein is not only provide nutrition, but also as an starchy food anti-aging agent. It provides a theoretical basis for delaying aging and has a certain guide significance for actual production.

Key words: proso millet starch, zein, soy protein isolate, whey protein isolate, retrogradation, Avrami equation

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