不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响

doi:10.7506/spkx1002-6630-20241015-091

食品科学 ›› 2025, Vol. 46 ›› Issue (8): 61-71.doi: 10.7506/spkx1002-6630-20241015-091

不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响

刘晴，金玉昌，林琳，马艳秋

（东北农业大学食品学院，黑龙江?哈尔滨 150030）

出版日期:2025-04-25 发布日期:2025-04-09
基金资助:
“十四五”国家重点研发计划重点专项（2022YFD2101005）

Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time

LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu

(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Online:2025-04-25 Published:2025-04-09

摘要/Abstract

摘要： 为提高蛋清蛋白（egg white protein，EWP）的凝胶特性，通过测定凝胶质构、持水性、水分分布、表面疏水性、游离巯基含量、还原性和非还原性聚丙烯酰胺凝胶电泳、不同变性剂下凝胶强度、傅里叶变换红外光谱、Zeta电位、粒径，探究55 ℃时不同预热时间（0、15、20、25、30、35 min）条件下添加可溶性淀粉（soluble starch，SS）对EWP凝胶特性的影响。结果表明，随着预热时间延长，EWP凝胶的硬度和弹性有所提高，30 min时分别提高了7.06%和4.21%（P＜0.05）；相比未预热的EWP凝胶，预热35 min后添加SS，凝胶硬度和咀嚼性分别提高了18.77%和11.79%（P＜0.05），持水性提高了4.84%（P＜0.05）。在结构上，预热处理30 min，EWP表面疏水性和游离巯基含量分别提高35.17%和37.00%（P＜0.05），分子间疏水相互作用、二硫键及氢键作用分别提高1.70%、3.54%和15.06%（P＜0.05），电位绝对值下降22.54%（P＜0.05），粒径分布增加，未出现新的功能基团；相比未预热的EWP凝胶，预热30 min后添加SS，其表面疏水性和游离巯基含量分别提高36.83%和52.79%（P＜0.05），二硫键和氢键作用分别提高4.97%和18.82%（P＜0.05）；相比未预热的EWP-SS凝胶，预热30 min后添加SS，电位绝对值下降了6.24%（P＜0.05），粒径分布进一步增加。综上，与未处理的EWP相比，预热处理结合SS能够改善EWP的凝胶特性。

关键词: 蛋清蛋白；凝胶特性；结构特性；预热时间；可溶性淀粉

Abstract: The effects of adding soluble starch (SS) on improving the gelation properties of egg white protein (EWP) were investigated as a function of preheating time (0, 15, 20, 25, 30 and 35 min) at 55 ℃. The texture, water holding capacity, water distribution, surface hydrophobicity, free sulfhydryl content, reducing and non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns, gel strength in the presence of different denaturants, Fourier transform infrared spectra, zeta potential and particle size of EWP and EWP-SS gels were determined. The results showed that the hardness and elasticity of EWP gels increased with preheating time, which increased by 7.06% and 4.21% at 30 min, respectively (P < 0.05). Compared with EWP gels without preheating, addition of SS after 35 min of preheating resulted in a 18.77% and 11.79% increase in the hardness and chewiness, respectively (P < 0.05), and a 4.84% reduction in the water holding capacity (P < 0.05). After preheating treatment for 30 min, the surface hydrophobicity and free sulfhydryl content of EWP increased by 35.17% and 37.00%, respectively (P < 0.05), the intermolecular hydrophobic interaction, disulfide bond and hydrogen bond increased by 1.70%, 3.54% and 15.06%, respectively (P < 0.05), the absolute value of the zeta potential decreased by 22.54% (P < 0.05), the particle size distribution increased, but no new functional groups appeared. Addition of SS after preheating for 30 min increased the surface hydrophobicity and free sulfhydryl content by 36.83% and 52.79%, respectively (P < 0.05) and the disulfide bond and hydrogen bond by 4.97% and 18.82%, respectively (P < 0.05) in comparison with EWP gels without preheating. Meanwhile, it decreased the absolute value of the potential by 6.24% relative to composite gels without preheating (P < 0.05), and further increased the particle size distribution. In summary, compared with untreated EWP, preheating treatment combined with SS can improve the gelation properties of EWP.

Key words: egg white protein; gelation characteristics; structural characteristics; preheating time; soluble starch

中图分类号:

TS253.4

刘晴，金玉昌，林琳，马艳秋. 不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响[J]. 食品科学, 2025, 46(8): 61-71.

LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu. Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time[J]. FOOD SCIENCE, 2025, 46(8): 61-71.

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不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响

Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time

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