红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备

摘要/Abstract

摘要： 为探究蛋白质和淀粉对魔芋凝胶的影响，本文研究了不同质量分数红薯淀粉（sweet potato starch，SPS）和大豆分离蛋白（soy protein isolate，SPI）对魔芋凝胶的质地、色泽、感官、水分分布、流变学特性和微观结构的影响。单因素试验结果表明，SPS质量分数从0%增加到2.5%对魔芋凝胶质构特性有显著性影响（p < 0.05），硬度和弹性分别上升86.43%和27.69%，凝胶强度和持水性显著上升（p < 0.05）；添加2%以下的SPI显著提高凝胶的L*值和b*值（p < 0.05），硬度和弹性分别上升13.41%和15.38%，凝胶强度和持水性显著上升（p < 0.05）。流变学分析结果表明，随着SPS和SPI质量分数的增加，凝胶的G'和G"值逐渐上升，表明凝胶结构更加牢固。低场核磁共振结果表明，二者的添加显著增加了凝胶体系中结合水含量（p < 0.05），自由水和弛豫时间没有显著变化。综合评分试验结果表明，优化配比后的复合凝胶质构特性进一步提高。扫描电镜结果表明，优化配比后的复合凝胶形成更为致密、结构连续的稳定结构。本研究表明添加2.5%SPS和1.0%SPI为复合凝胶的最佳配比。总体来说，本研究结果为魔芋凝胶在方便即食食品的应用奠定了良好的试验和理论基础。

关键词: 魔芋葡甘聚糖, 大豆分离蛋白, 红薯淀粉, 复合凝胶, 品质特性

Abstract: To investigate the effects of protein and starch on konjac gel, the effects of different mass fractions of sweet potato starch (SPS) and soy protein isolate (SPI) on the texture, color, sensory, moisture distribution, rheological properties and microstructure of konjac gel were investigated. The results of the one-way test showed that the increase of SPS mass fraction from 0% to 2.5% had a significant effect (p < 0.05) on the textural properties of konjac gel, with an increase of 86.43% and 27.69% in hardness and elasticity respectively, with a significant increase in gel strength and water holding capacity (p < 0.05); the addition of SPI below 2% significantly increased the L* and b* values of the gels (p < 0.05), with an increase of 13.41% and 13.41% in hardness and elasticity respectively, and the hardness and elasticity increased by 13.41% and 15.38%, respectively, and the gel strength and water holding capacity increased significantly (p < 0.05). The results of rheological analysis showed that the G' and G" values of the gel gradually increased with increasing mass fractions of SPS and SPI, indicating a stronger gel structure was formed. Low-field nuclear magnetic resonance (NMR) results showed that the addition of both significantly increased the bound water content in the gel system (p < 0.05), with no significant changes in free water and relaxation time. The results of the combined scoring tests indicated that the textural properties of the composite gels were further improved after the optimized ratio. The scanning electron microscopy (SEM) results showed that the optimized composite gels formed a dense and structurally continuous stable structure. In this study, the addition of 2.5% SPS and 1.0% SPI was shown to be the optimal ratio for the composite gels. Overall, the results of this study provided a good experimental and theoretical basis for the application of konjac gels in convenience ready-to-eat foods.

Key words: konjac glucomannan, soybean isolate protein, sweet potato starch, composite gel, quality characteristics

中图分类号:

TS201.7

贺隆基李世奇陈志刚. 红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备[J]. 食品科学, 0, (): 0-0.

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