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食品与发酵工业  2021, Vol. 47 Issue (2): 15-21    DOI: 10.13995/j.cnki.11-1802/ts.022114
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
喷雾干燥入口温度对蛋清蛋白流变和结构特性的影响
陈珂, 刘丽莉*, 郝威铭, 杨晓盼, 李媛媛
(河南科技大学 食品与生物工程学院,食品加工与安全国家级教学示范中心(河南科技大学),河南 洛阳,471023)
Effect of inlet temperature of spray drying on rheological and structural properties of egg white protein
CHEN Ke, LIU Lili*, HAO Weiming, YANG Xiaopan, LI Yuanyuan
(College of food and bioengineering,Henan University of Science and Technology,National Experimental Teaching Demonstration Center for Food Processing and Security,(Henan University of Science and Technology),Luoyang 471023,China)
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摘要 该研究采用不同喷雾干燥温度(140、160、180 ℃)对鸡蛋清进行干燥处理,测定产品的流变特性及结构。结果表明:3种样品的储能模量(G′)>损耗模量(G″),在低频率范围内,G′大小为140 ℃>180 ℃>160 ℃;在高频区G′的稳定性大小为160 ℃>140 ℃>180 ℃;3种样品的结合水(T21)和吸附水(T22)峰比例大小为180 ℃>160 ℃>140 ℃;自由水(T23)峰比例大小为140 ℃>160 ℃>180 ℃;3种样品在二级结构中180 ℃蛋清粉蛋白的酰胺I带向低波数方向发生红移显著差异(P<0.05),β-折叠和β-卷曲含量最高;随着干燥温度的升高,蛋清蛋白粉的球状结构由相对完整变得破碎、凹凸不平、松散。由此可见,喷雾干燥温度160 ℃促使蛋清蛋白的分子链断裂,发生一定程度的聚集,表观黏度下降,可更好地改善其流变特性,从而拓展其在食品、保健、生物、医疗等领域的应用。
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陈珂
刘丽莉
郝威铭
杨晓盼
李媛媛
关键词:  鸡蛋清蛋白  喷雾干燥温度  流变特性  低场核磁共振  结构特性    
Abstract: CT This study aims to investigate the effect of inlet temperature of spray drying on the rheological and structure properties of egg white protein(EWP).EWPs were dried at different drying temperatures (140,160,180 ℃) to determine the rheological and structure properties of the products.The results showed that the storage modulus (G′) was higher than the loss modulus (G″),it could be seen that the elasticity of all samples was better than the viscosity.In the low-frequency range,the order of the G′ value was as follows:140 ℃>180 ℃>160 ℃.However,in high-frequency range,the stability order of G′ was 160 ℃>140 ℃>180 ℃.Moreover,the ratio of bound water (T21) to adsorbed water (T22) peak was 180 ℃>160 ℃>140 ℃,and the order of the proportion of free water (T23) peaks was 140 ℃>160 ℃>180 ℃.The red shift of the amide I band at 180 ℃ to the low wavenumber direction was significantly different (P<0.05).And 180℃ EWP powder has the highest content of β-fold and β-curl which indicating a greater influence on the secondary structure of EWP powders.With the increase of spray drying inlet temperature,the structure of EWP powders was changed from relatively complete to broken,rugged and loosened.The change of these micro morphology might be due to the water removal rate and shear force during spray drying,which led to the breakage of hydrogen bonds between protein molecules and destroy the cross-linking of protein molecules.Results indicated that the spray drying temperature of 160 ℃ promotes the breakage of the molecular chain of EWP,and had a certain degree of aggregation of EWP and decreased in apparent viscosity,which could improve its rheological properties and helped to expand the application of EWP in food,healthcare,biology,medical care and other fields.
Key words:  egg white protein    spray drying    rheological properties    low-field nuclear resonance (LF-NMR)    structural characteristics
收稿日期:  2019-08-28      修回日期:  2020-09-01           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 国家自然基金项目(U1704114);河南省重点攻关项目(182102110346);河南省重大专项(161100110900;161100110600-2;161100110700-2;161100110800-06)
作者简介:  硕士研究生(刘丽莉副教授为通讯作者,E-mail:yangliuyilang@126.com)
引用本文:    
陈珂,刘丽莉,郝威铭,等. 喷雾干燥入口温度对蛋清蛋白流变和结构特性的影响[J]. 食品与发酵工业, 2021, 47(2): 15-21.
CHEN Ke,LIU Lili,HAO Weiming,et al. Effect of inlet temperature of spray drying on rheological and structural properties of egg white protein[J]. Food and Fermentation Industries, 2021, 47(2): 15-21.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022114  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/15
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