物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能

doi:10.7506/spkx1002-6630-20260203-030

食品科学 ›› 2026, Vol. 47 ›› Issue (16): 62-70.doi: 10.7506/spkx1002-6630-20260203-030

物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能

许英一，李彤，王宇，马鑫蕊，林巍，邓梦婕，雷占平

（1.齐齐哈尔大学食品与生物工程学院，黑龙江?齐齐哈尔 161006；2.黑龙江省农业科学院畜牧兽医分院，黑龙江?齐齐哈尔 161005）

出版日期:2026-08-25 发布日期:2026-09-03
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD2100904）；黑龙江省省属高等学校基本科研业务费科研项目（145409463）；齐齐哈尔大学大学生创新创业训练计划项目（X202510232007；X202510232060）

Properties of Physically Pretreated Wheat Bran Protein/Soybean Protein Composite Gel and Controlled Release Performance of Riboflavin Loaded Therein

XU Yingyi, LI Tong, WANG Yu, MA Xinrui, LIN Wei, DENG Mengjie, LEI Zhanping

(1. College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; 2. Animal Husbandry and Veterinary Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161005, China)

Online:2026-08-25 Published:2026-09-03

摘要/Abstract

摘要： 对小麦麸皮/大豆混合蛋白进行超声和微波协同转谷氨酰胺酶诱导凝胶改性，探究2 种物理预处理方式对混合蛋白凝胶性质及结构的影响。同时，通过体外缓释实验，探究3 种改性前后的混合蛋白凝胶对核黄素的控释效果。结果表明：与小麦麸皮/大豆混合蛋白凝胶相比，超声改性小麦麸皮/大豆混合蛋白凝胶（ultrasonic-modified wheat bran/soybean mixed protein gel，UWSPG）与微波改性小麦麸皮/大豆混合蛋白凝胶（microwave-modified wheat bran/soybean mixed protein gel，MWSPG）的质构特性、持水性、表面疏水性、分子间作用力均显著提高（P＜0.05），其中UWSPG和MWSPG的硬度、持水性、表面疏水性、疏水相互作用分别提高了111.95%和179.97%、21.72%和32.43%、101.56%和135.67%、153.85%和275.27%，游离巯基含量显著降低（P＜0.05）。氨基酸组成分析、荧光光谱分析、傅里叶变换红外光谱分析、微观结构分析进一步证明了超声和微波处理改变了混合蛋白的空间结构，有助于混合蛋白凝胶的形成，且微波处理能形成更致密均一、更稳定的三维网状结构。将3 种混合蛋白凝胶包封核黄素制备载药凝胶，通过包封率、负载率和体外缓释实验得出，与未改性载药凝胶相比，超声改性和微波改性的载药凝胶对核黄素的包封率分别提高了4.23%和8.42%，负载率分别提高了10.05%和14.22%。当消化时间为300 min时，未改性、超声改性和微波改性3 种凝胶对核黄素的释放率分别为（87.25±1.48）%、（81.03±2.56）%和（67.34±2.72）%，因此，微波改性载药凝胶对核黄素起到了更稳定的缓释作用。

关键词: 小麦麸皮蛋白；大豆蛋白；超声；微波；凝胶性质；控释性能

Abstract: The effects of microwave and ultrasound pretreatments on the properties and structure of wheat bran protein/soybean protein composite gel induced by transglutaminase (TGase) were investigated. Meanwhile, in vitro release experiments were conducted to evaluate the controlled release of three composite gels (microwave-treated, ultrasound-treated, and untreated) loaded with riboflavin. The results showed that compared with the untreated control, both ultrasonic-modified and microwave-modified wheat bran/soybean mixed protein gel (UWSPG and MWSPG) exhibited a significant improvement in texture properties, water-holding capacity, surface hydrophobicity, and intermolecular forces (P < 0.05). The hardness, water-holding capacity, surface hydrophobicity, and hydrophobic interactions of UWSPG and MWSPG increased by 111.95% and 179.97%, 21.72% and 32.43%, 101.56% and 135.67%, 153.85% and 275.27%, respectively, and the content of free sulfhydryl groups decreased significantly (P < 0.05) compared with those of the control. Amino acid composition analysis, fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and microscopic protein mixture, which was conducive to the formation of protein gels, and microwave treatment resulted in the formation of a denser, more uniform and more stable three-dimensional network structure. compared with the unmodified composite gel, the encapsulation efficiency of riboflavin in UWSPG and MWSPG increased by 4.23% and 8.42%, and the loading capacity by 10.05% and 14.22%, respectively. When the digestion time was 300 min, the release rates of riboflavin loaded in the unmodified, ultrasonic-modified, and microwave-modified gels were (87.25 ± 1.48)%, (81.03 ± 2.56)%, and (67.34 ± 2.72)%, respectively. Therefore, the microwave-modified gel exhibited more stable controlled release of riboflavin.

Key words: wheat bran protein; soybean protein; ultrasonic; microwave; gel properties; controlled release performance

中图分类号:

TS201.2

许英一，李彤，王宇，马鑫蕊，林巍，邓梦婕，雷占平. 物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能[J]. 食品科学, 2026, 47(16): 62-70 https://doi.org/10.7506/spkx1002-6630-20260203-030

XU Yingyi, LI Tong, WANG Yu, MA Xinrui, LIN Wei, DENG Mengjie, LEI Zhanping. Properties of Physically Pretreated Wheat Bran Protein/Soybean Protein Composite Gel and Controlled Release Performance of Riboflavin Loaded Therein[J]. FOOD SCIENCE, 2026, 47(16): 62-70 https://doi.org/10.7506/spkx1002-6630-20260203-030

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物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能

Properties of Physically Pretreated Wheat Bran Protein/Soybean Protein Composite Gel and Controlled Release Performance of Riboflavin Loaded Therein

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