高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用

doi:10.7506/spkx1002-6630-20220801-002

食品科学 ›› 2023, Vol. 44 ›› Issue (17): 60-66.doi: 10.7506/spkx1002-6630-20220801-002

高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用

吴寒，刘浩男，邸清茹，夏依旦·买买提，刘小莉，周剑忠

（1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.江苏大学食品与生物工程学院，江苏镇江 212013；3.沈阳农业大学食品学院，辽宁沈阳 110866）

出版日期:2023-09-15 发布日期:2023-09-29
基金资助:
江苏省科技计划重点项目（BE2020380）

Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake

WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong

(1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2023-09-15 Published:2023-09-29

摘要/Abstract

摘要： 本实验利用高功率脉冲微波（high power pulse microwave，HPPM）处理蓝莓花色苷（blackberry anthocyanins，BANs）-大豆分离蛋白（soybean protein isolate，SPI）复合物，得到HPPM-SPI-BANs复合物，通过分析该复合物的理化特性等，研究HPPM处理对SPI功能特性及生物活性的影响。此外，将HPPM-SPI-BANs应用于蛋糕制作，替代部分蛋清蛋白，进一步研究HPPM-SPI-BANs对蛋糕烘焙品质和贮藏特性的影响。结果表明，在HPPM协同作用下，HPPM-SPI-BANs的溶解性显著增加了1.11 倍，起泡和乳化特性也得到显著提高（P＜0.05），抗氧化能力相比SPI和未经HPPM处理的SPI-BANs复合物也均有显著提升；HPPM-SPI-BANs的添加能有效抑制蛋糕焙烤过程中水分散失，改善蛋糕的硬度与咀嚼性，使其DPPH自由基清除能力和铁离子还原能力分别提高3.56 倍和2.79 倍，将蛋糕老化速率常数k降低至0.12，对提升戚风蛋糕的货架期品质具有重要作用。

关键词: 大豆分离蛋白；高功率脉冲微波；花色苷；功能特性；抗氧化能力；蛋糕品质

Abstract: In this study, soybean protein isolate (SPI) and blueberry anthocyanins (BANs) complex (HPPM-SPI-BANs) treated by high power pulsed microwave (HPPM) was prepared, and its physicochemical properties and biological activity were evaluated. The effect of HPPM treatment on the functional properties and biological activity of SPI was studied. In addition, the effect of partial replacement of egg white protein by HPPM-SPI-BANs on the baking quality and storage properties of cake was evaluated. The results indicated that HPPM treatment significantly improved the solubility of HPPM-SPI-BANs by 2.11 folds, and improved the foaming and emulsifying properties (P < 0.05). The antioxidant activity was also significantly improved compared with SPI and SPI-BANs complex without HPPM treatment. Moreover, the addition of HPPM-SPI-BANs inhibited water loss during cake baking and improved the hardness and chewiness of cake. The 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power of cake with HPPM-SPI-BANs increased by 4.56 and 3.79 folds, respectively, and the aging rate constant k decreased to 0.12. Accordingly, HPPM-SPI-BANs plays an important role in improving the shelf life quality of cake.

Key words: soybean protein isolate; high power pulse microwave; anthocyanin; functional properties; antioxidant activity; cake quality

中图分类号:

TS214.2

吴寒，刘浩男，邸清茹，夏依旦·买买提，刘小莉，周剑忠. 高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用[J]. 食品科学, 2023, 44(17): 60-66.

WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong. Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake[J]. FOOD SCIENCE, 2023, 44(17): 60-66.

[1]	周晓李跑吴梓仟唐辉徐巨才蒋立文覃业优刘洋. 不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响[J]. 食品科学, 0, (): 0-0.
[2]	吴寒刘浩男邸清茹夏依旦·买买提刘小莉周剑忠. 高功率脉冲微波协同花色苷对大豆分离蛋白物化特性的影响及其在蛋糕中应用[J]. 食品科学, 0, (): 0-0.
[3]	丁俭沈舒晗李淑英蔡蔚李志海严曲黄天航王凤忠方勇. 基于不同用途大豆的特征品质指标筛选及优势产区品种确定[J]. 食品科学, 0, (): 0-0.
[4]	朱秀清孙莹张浩嘉. 挤出参数控制对大豆蛋白微观构象的影响[J]. 食品科学, 0, (): 0-0.
[5]	张浩嘉，朱秀清，孙莹. 挤出参数控制对大豆蛋白微观构象的影响[J]. 食品科学, 2023, 44(15): 103-112.
[6]	栾滨羽，张波，孟昂，黄雨洋，夏晓雨，朱秀清. 大豆蛋白组分制备及其功能性的研究进展[J]. 食品科学, 2023, 44(13): 360-367.
[7]	栾滨羽张波孟昂黄雨洋夏晓雨朱秀清. 大豆蛋白组分制备及其功能性的研究进展[J]. 食品科学, 0, (): 0-0.
[8]	刘璐江连洲齐宝坤. 基于大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析[J]. 食品科学, 0, (): 0-0.
[9]	刘璐，朱建宇，李啸天，张晴，王子恒，齐宝坤，江连洲. 大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析[J]. 食品科学, 2023, 44(12): 10-17.
[10]	柯野周迪邱小娴胡秋怡. 棘孢木霉天冬氨酸蛋白酶基因的克隆表达及其对大豆分离蛋白的水解[J]. 食品科学, 0, (): 0-0.
[11]	刘晶晶邓高文胡嘉亮覃业优刘洋蒋立文. 基于非靶向代谢组学的不同菌种强化发酵浏阳豆豉的代谢差异分析[J]. 食品科学, 0, (): 0-0.
[12]	刘潇秦鉴新李江华周景文陈坚. 谷氨酰胺转氨酶对高水分豌豆蛋白挤出物结构及消化特性的影响[J]. 食品科学, 0, (): 0-0.
[13]	杨杨王梦桔王悦边鑫范婧马春敏石彦国李笑梅张娜. 罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用[J]. , 0, (): 0-0.
[14]	宋晗钰钟明明康梦雪满慧王震霄齐宝坤. 碱性pH提取对大豆油脂体稳定性及消化特性的影响[J]. 食品科学, 0, (): 0-0.
[15]	康梦雪孙禹凡宋晗钰钟明明王帅齐宝坤. pH偏移大豆油体-姜黄素复合乳液的物理特性及稳定性[J]. 食品科学, 0, (): 0-0.

高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用

Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价