热诱导对麦醇溶蛋白/芦丁相互作用及其乳液流变学特性的影响

doi:10.7506/spkx1002-6630-20191212-133

食品科学 ›› 2020, Vol. 41 ›› Issue (18): 27-34.doi: 10.7506/spkx1002-6630-20191212-133

热诱导对麦醇溶蛋白/芦丁相互作用及其乳液流变学特性的影响

李春翼，王启明，唐瑜婉，张宇昊，赵吉春，明建

（1.西南大学食品科学学院，重庆 400715；2.西南大学食品贮藏与物流研究中心，重庆 400715）

出版日期:2020-09-25 发布日期:2020-09-18
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400203）；国家自然科学基金面上项目（31771970）

Effects of Heat Treatment on Interaction between Gliadin and Rutin and Rheological Properties of Emulsion Stabilized with Their Complex

LI Chunyi, WANG Qiming, TANG Yuwan, ZHANG Yuhao, ZHAO Jichun, MING Jian

(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)

Online:2020-09-25 Published:2020-09-18

摘要/Abstract

摘要： 探究不同温度条件下麦醇溶蛋白-芦丁复合物制备的乳液流变学性质。以麦醇溶蛋白为对照，经过不同的温度（25、60、80、100?℃）加热处理30?min后，通过内源荧光光谱、傅里叶变换红外光谱、表面疏水性和扫描电子显微镜表征温度对蛋白多酚相互作用的影响。复合物与大豆油形成乳化体系后，测定乳液电位以及黏度变化，观察乳液显微结构差异，进行频率扫描与振幅扫描。结果表明，适当的温度处理对麦醇溶蛋白的表面疏水性、显微结构有显著的影响，进而能提高乳液的黏度，增强乳液稳定性，80?℃处理后的乳液电位最高为16.58?mV，乳液的稳定性最高，为麦醇溶蛋白在乳制食品中的应用提供了理论依据。

关键词: 麦醇溶蛋白；芦丁；流变；乳液

Abstract: The present study aimed to investigate the impact of heat treatment on the interaction between gliadin and rutin by intrinsic fluorescence spectroscopy, Fourier transform infrared spectroscopy, surface hydrophobicity measurement and scanning electron microscopy. For this purpose, gliadin-rutin complex was heat treated at 25, 60, 80 or 100 ℃ for 30 min. Gliadin was regarded as the control. Further, soybean oil emulsion stabilized with the treated complex was prepared and evaluated for their rheological properties. After the formation of the emulsion, the changes in potential, viscosity and microstructure were observed and frequency scanning and amplitude scanning were carried out. The results indicated that appropriate temperature treatment had significant effects on the surface hydrophobicity and microstructure of the protein, improved the viscosity of the emulsion, and enhanced the stability of the emulsion. The potential of the emulsion stabilized with gliadin-rutin complex treated at 80 ℃ was the highest among all temperatures tested, up to + 16.58 mV, indicating the highest emulsion stability. This provides a theoretical basis for the application of gliadin in dairy foods.

Key words: gliadin; rutin; rheological properties; emulsion

中图分类号:

TS201.2

李春翼，王启明，唐瑜婉，张宇昊，赵吉春，明建. 热诱导对麦醇溶蛋白/芦丁相互作用及其乳液流变学特性的影响[J]. 食品科学, 2020, 41(18): 27-34.

LI Chunyi, WANG Qiming, TANG Yuwan, ZHANG Yuhao, ZHAO Jichun, MING Jian. Effects of Heat Treatment on Interaction between Gliadin and Rutin and Rheological Properties of Emulsion Stabilized with Their Complex[J]. FOOD SCIENCE, 2020, 41(18): 27-34.

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热诱导对麦醇溶蛋白/芦丁相互作用及其乳液流变学特性的影响

Effects of Heat Treatment on Interaction between Gliadin and Rutin and Rheological Properties of Emulsion Stabilized with Their Complex

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