食品科学

• 基础研究 • 上一篇    下一篇

魔芋葡甘聚糖与乳清蛋白的相互作用

谢建华1,2,谢丙清3,庞 杰3,4,*,张 民5,*,林常青1,张桂云1   

  1. 1.漳州职业技术学院食品与生物工程系,福建 漳州 363000;2. 农产品深加工及安全福建省高校应用技术工程中心,福建 漳州 363000;3.福建农林大学食品科学学院,福建 福州 350002;4.哈佛大学物理系,美国 马萨诸塞州 剑桥 02138;5.天津科技大学食品工程与生物技术学院,天津 300457
  • 出版日期:2017-03-15 发布日期:2017-03-28

Interactions between Konjac Gum and Whey Protein

XIE Jianhua1,2, XIE Bingqing3, PANG Jie3,4,*, ZHANG Min5,*, LIN Changqing1, ZHANG Guiyun1   

  1. 1. Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou 363000, China; 2. The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products, Higher Education Institutions in Fujian Province, Zhangzhou 363000, China; 3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 4. Department of Physics, Harvard University, Cambridge 02138, USA; 5. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2017-03-15 Published:2017-03-28

摘要: 以魔芋葡甘聚糖和乳清蛋白为研究对象,通过溶胀平衡的数学分析方法,计算偏摩尔自由能的变化,预测溶胀平衡参数。利用流变学实验分析魔芋葡甘聚糖-乳清蛋白的流体行为和黏弹特性。结果表明:魔芋葡甘聚糖与乳清蛋白比例7∶3(m/m)以上时,其混合凝胶的动态模量基本不随应力变化,且温度对其模量影响不明显,这说明体系达到溶胀平衡;魔芋葡甘聚糖与乳清蛋白比例低于7∶3时,体系稳定性随乳清蛋白比例增加而降低。频率扫描和溶胀行为分析进一步表明,魔芋葡甘聚糖与乳清蛋白比例在7∶3以上时,其混合体系具有协同增效作用。

关键词: 魔芋葡甘聚糖, 乳清蛋白, 溶胀平衡, 流变性质

Abstract: In this study, a composite gel was prepared with konjac glucomannan (KGM) and whey protein (WP). The change in partial molar free energy was calculated through mathematical analysis of equilibrium swelling to predict swelling equilibrium parameters. Rheological experiments were applied to evaluate fluid behavior and viscoelastic properties of KGM-WP gels. The results revealed that the composite system achieved swelling equilibrium when the ratio between KGM and WP was greater than 7:3 (m/m). In this situation, the dynamic modulus remained constant with stress changes, and it was not significantly affected by temperature. At a KGM-WP ratio lower than 7:3 the stability of the composite gel decreased with increasing WP proportion. Frequency scanning and swelling behavior analysis indicated that a synergistic effect existed between KGM and WP at a ratio above 70%.

Key words: konjac glucomannan (KGM), whey protein (WP), swelling equilibrium, rheological property

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