蛋白质-多糖凝胶具有良好的稳定性和机械强度,在稳定和传递生物活性物质、营养强化剂方面的应用前景广阔。该研究以乳清分离蛋白、高酰基结冷胶为原料制备热诱导混合凝胶,分析高酰基结冷胶对乳清分离蛋白-高酰基结冷胶混合凝胶的凝胶强度、保水性及显微结构等,揭示乳清蛋白-高酰基结冷胶凝胶形成机理。结果表明,高酰基结冷胶促使蛋白质巯基暴露从而使凝胶形成稳定结构,提高混合凝胶的凝胶强度和保水性,且随着高酰基结冷胶含量增加而显著增大,其质量浓度为4 g/L时,复合凝胶的凝胶强度最大,为26.97 g;保水性最好,为97.41%;透光率最低,为1.87%。温度扫描结果表明,增加高酰基结冷胶可以提高乳清分离蛋白的相转变温度,傅里叶红外光谱显示,乳清分离蛋白与高酰基结冷胶存在分子间作用力,扫描电子显微镜表明高酰基结冷胶诱导混合凝胶形成结构紧密的三维网络结构。该研究为拓展乳清分离蛋白和结冷胶的新型凝胶食品,提高传统食品的质量,改善食品的加工工艺提供基础理论数据。
There are great applications of protein-polysaccharide gel for prospects stability and mechanical strength in stabilizing, transferring bioactive substances and nutritional enhancers. A heat-induced gelation was prepared with whey protein isolate (WPI) and high acyl gellan gum (HG). The gel strength, water holding capacity and microstructure of whey protein isolate-high acyl gellan gum gelation (WPI-HG) were analyzed, the formation mechanism of whey protein-high acyl gellan gum was revealed. The results showed that HG could enhance the gel strength and water holding capacity of the gelation, the gel strength reached 26.97 g, water holding capacity was 97.41%, and the light transmittance was 1.87% with HG concentration of 4 g/L. Sulfhydryl group which could form S-S stable structure in the composite solution increased significantly with addition of HG. Rheological properties results revealed that the phase transition temperature of composite gel could be increased with HG. Fourier transform infrared spectroscopy (FTIR) showed that there was an intermolecular force that occurred between WPI and HG. Scanning electron microscopy (SEM) showed that there was a tightly three-dimensional network structure formed in WPI-HG. This study could provide a basic theoretical data for the development of new gelation foods for WPI and HG and food processing.
[1] WEI G, SU Z, REYNOLDS N P, et al. Self-assembling peptide and protein amyloids: from structure to tailored function in nanotechnology[J]. Chemical Society Reviews, 2017, 46(15): 4 661-4 708.
[2] YU Z, XU Q, DONG C, et al. Self-assembling peptide nanofibrous hydrogel as a versatile drug delivery platform[J]. Current Pharmaceutical Design, 2015, 21(29): 4 342-4 354.
[3] 金星, 迟涛, 于鑫欣, 等. 热处理乳清蛋白对凝固型酸乳凝胶品质的影响[J]. 食品工业科技, 2018, 39(16):8.
[4] 王岩, 王存堂, 蒋继丰, 等. 离子强度和温度对乳清蛋白凝胶的影响[J]. 食品科学, 2010,31(1): 123-126.
[5] 卢晓明, 王静波, 任发政, 等. 乳清蛋白在食品工业中的应用[J]. 食品科学, 2010,31(1): 262-267.
[6] FU W, NAKAMURA T. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures [J]. Bioscience, Biotechnology, and Biochemistry, 2017, 81(4): 839-847.
[7] ÇAKIR E, DAUBERT C R, DRAKE M A, et al. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels [J]. Food Hydrocolloids, 2012, 26(1): 33-43.
[8] BETZ M, KULOZIK U. Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract [J]. International Dairy Journal, 2011, 21(9): 703-710.
[9] LIU K, LI Q M, ZHA X Q, et al. Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel[J]. Food Hydrocolloids, 2019, 87: 629-636.
[10] 张帆. 高酰基结冷胶的乳化特性及其对β-胡萝卜素乳液稳定性、消化特性的影响[D].杭州:浙江工商大学,2018.
[11] YANG X, HOU Y, GONG T, et al. Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions[J]. International Journal of Biological Macromolecules, 2019, 131: 959-970.
[12] MORRIS E R, NISHINARI K, RINAUDO M. Gelation of gellan-a review[J]. Food Hydrocolloids, 2012, 28(2): 373-411.
[13] CHEVALIER L M, RIOUX L E, ANGERS P, et al. Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application[J]. Food Hydrocolloids, 2019, 87: 61-70.
[14] BULDO P, BENFELDT C, CAREY J P, et al. Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk[J]. Food Hydrocolloids, 2016, 60: 225-231.
[15] YUAN C R, MORRISON N A, CLARK R. Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages: U.S. Patent Application 14/507,497[P]. 2015-2-12.
[16] OLIVEIRA CARDOSO V M, CURY B S F, EVANGELISTA R C, et al. Development and characterization of ross-linked gellan gum and retrograded starch blend hydrogels for drug delivery applications[J]. Journal of the Mechanical Behavior of Biomedical Materials, 2017, 65: 317-333.
[17] 谭芦兰,唐宏刚,杨慧娟,等.魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响[J/OL].中国食品学报:1-10[2019-08-28].http://kns.cnki.net/kcms/detail/11.4528. TS.20190613.1029.002.html.
[18] 李荣,马慧婷,姚兰英,等.低酰基结冷胶-乳清蛋白混合凝胶的凝胶特性[J].现代食品科技,2018, 34(1):31-37.
[19] LIU Kang, LI Qiangming, ZHA Xueqiang, et al. Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel[J]. Food Hydrocolloids, 2019,87:629-636.
[20] 朱桂兰, 叶银杉, 葛洁, 等.低酰基结冷胶-果胶复配体系的性能[J].食品科学,2017,38(13):66-70.
[21] 张予心,蔡丹,宋秋梅,等.乳清蛋白与海藻酸钠复合物凝胶特性的影响因素[J].中国食品学报,2017,17(5):40-48.
[22] BARTH A, ZSCHERP C. What vibrations tell about proteins[J]. Quarterly Reviews of Biophysics, 2002, 35(4): 369-430.
