食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 131 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027190

研究报告

玉米淀粉对麦醇溶蛋白凝胶特性的影响

  • 于嘉淇 ,
  • 王启明 ,
  • 李薇雨 ,
  • 徐洪峰 ,
  • 雷小娟 ,
  • 赵吉春 ,
  • 雷琳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
本科生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2021-02-28

  修回日期: 2021-04-27

  网络出版日期: 2022-02-28

基金资助

国家重点研发计划课题(2016YFD0400203)

收起

Effect of corn starch on gelatin properties of gliadin

  • YU Jiaqi ,
  • WANG Qiming ,
  • LI Weiyu ,
  • XU Hongfeng ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • LEI Lin ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)

Received date: 2021-02-28

  Revised date: 2021-04-27

  Online published: 2022-02-28

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摘要

将6%、9%、12%、15%、18%(质量分数)的玉米淀粉添加到麦醇溶蛋白溶液中形成复合物,复合物加热形成凝胶后,测定其化学作用力、保水率、白度、溶胀率、质构特性、流变特性等性质。结果表明,随着玉米淀粉添加量的增加,蛋白-淀粉复合凝胶中离子键、氢键、疏水相互作用和二硫键含量均呈先增加后减小趋势(P＜0.05);凝胶保水率先增加后趋于平缓(P＞0.05),最大为99.515%(玉米淀粉18%)。但凝胶的白度值和溶胀率减小(P＞0.05),硬度增加(P＞0.05);体系的储能模量和损耗模量呈现先增加后减小的趋势,当玉米淀粉添加量为15%时,储能模量和损耗模量达到最大。保水率、流变特性、扫描电镜分析等表明,适量的淀粉对麦醇溶蛋白凝胶网络有很好的填充效果。反复冻融使复合凝胶的保水率下降,白度增加,硬度增加。该研究为麦醇溶蛋白在面食加工和药物凝胶缓释方面提供理论基础。

关键词： 麦醇溶蛋白; 淀粉; 相互作用; 质构特性; 凝胶特性

本文引用格式

于嘉淇 , 王启明 , 李薇雨 , 徐洪峰 , 雷小娟 , 赵吉春 , 雷琳 , 明建 . 玉米淀粉对麦醇溶蛋白凝胶特性的影响[J]. 食品与发酵工业, 2022 , 48(2) : 131 -138 . DOI: 10.13995/j.cnki.11-1802/ts.027190

Abstract

The corn starch (6%, 9%, 12%, 15% and 18%) was added to gliadin solution to form a complex, and then the complex was heated to form a gel. The chemical forces, water holding capacity, whiteness, texture characteristics, rheological properties and swelling rate were determined. The results showed that, with the addition of corn starch, the ionic bond, hydrogen bond, hydrophobic interaction and disulfide bond content in the protein starch composite gel increased first and then decreased (P<0.05). The water holding capacity of the gel increased first and then levelled gently (P>0.05), and the maximum reached 99.515% (the corn starch was 18%). However, the whiteness and swelling rate of the gel decreased (P>0.05), and the hardness increased (P>0.05). The storage modulus and loss modulus increased first and then decreased. When the corn starch was 15%, the storage modulus and loss modulus reached the maximum. A suitable corn starch addition had a good filling effect on the gel network. Freezing-thawing cycles caused the decrease in water holding capacity, and the increase in the whiteness and hardness. This study provides a theoretical basis for gliadin in gel processing and drug gel release.

Key words： gliadin; starch; interaction; texture characteristics; gel properties

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