不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响

doi:10.7506/spkx1002-6630-20191029-315

食品科学 ›› 2021, Vol. 42 ›› Issue (8): 17-21.doi: 10.7506/spkx1002-6630-20191029-315

不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响

李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺

（渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013）

出版日期:2021-04-25 发布日期:2021-05-14
基金资助:
国家自然科学基金面上项目（31972031）

Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour

LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He

(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China)

Online:2021-04-25 Published:2021-05-14

摘要/Abstract

摘要： 以超微粉碎技术处理的大豆全粉为原料，利用氯化镁和谷氨酰胺转氨酶（glutamine transaminase，TG）制备大豆全粉凝胶，并探究温度、氯化镁添加量及TG对大豆全粉凝胶的质构特性、流变特性和微观结构的影响规律。结果表明：全豆豆乳分别冷却至25、15、5?℃添加氯化镁和TG时，随着冷却温度的降低凝胶强度逐渐变大、凝胶破裂距离变大，不同冷却温度对凝胶强度和破裂距离影响差异显著。在冷却至5?℃、添加0.8%氯化镁和1.2?U/g TG诱导时，凝胶强度达到最大56.23?g。流变特性结果表明，添加TG的体系中储能模量（G’）呈现快速上升趋势，在5?℃及15?℃条件下添加TG豆乳凝胶的G’明显大于未添加TG豆乳凝胶，且温度越低，凝胶的G’越大。通过扫描电子显微镜可以看出5?℃条件下添加氯化镁和TG所获得的凝胶，其网络结构更加有序且致密。

关键词: 大豆全粉；温度；凝胶特性；微观结构

Abstract: Heat-induced gels were prepared by boiling ultrafine whole soybean flour in water and then adding magnesium chloride and glutamine transaminase (TGase) after cooking. This study aimed to investigate the effect of cooling temperature, magnesium chloride concentration and TGase concentration on texture, rheological and microstructural properties of heat-induced gels. The results showed that the strength and rupture distance of gels with both added magnesium chloride and TGase increased with decreasing the cooling temperature from 25 to 15 to 5 ℃, and were significantly affected by the different cooling temperatures. The gel strength reached the maximum value of 56.23 g when the temperature was cooled to 5 ℃ and 0.8% magnesium chloride and 1.2 U/g TGase were added. The rheological results showed that the storage modulus (G’) of gels with added TGase showed a rapid upward trend. And the G’ of gels with TGase addition after cooling to 5 and 15 ℃ was significantly larger than that of their counterparts without TGase. The lower the cooling temperature, the larger the G’ of the gel. The scanning electron microscopic (SEM) images showed that the network structure of the gels formed by adding magnesium chloride and TGase after cooling to 5 ℃ was more orderly and denser.

Key words: whole soybean flour; temperature; gel properties; microstructure

中图分类号:

TS214.2

李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺. 不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响[J]. 食品科学, 2021, 42(8): 17-21.

LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour[J]. FOOD SCIENCE, 2021, 42(8): 17-21.

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不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响

Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour

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