食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027531

研究报告

马铃薯淀粉对玉米醇溶蛋白凝胶特性的影响

  • 李薇雨 ,
  • 王启明 ,
  • 于嘉淇 ,
  • 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)
第一作者:本科生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2021-03-27

  修回日期: 2021-07-11

  网络出版日期: 2022-06-10

基金资助

国家重点研发计划课题(2016YFD0400203)

收起

Influence of potato starch on gelation properties of zein

  • LI Weiyu ,
  • WANG Qiming ,
  • YU Jiaqi ,
  • 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: 2021-03-27

  Revised date: 2021-07-11

  Online published: 2022-06-10

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摘要

以马铃薯淀粉和玉米醇溶蛋白为原料制备凝胶,测定复合凝胶持水、白度、溶胀、质构和结构特性等指标,探究不同马铃薯淀粉添加量(质量分数6%、9%、12%、15%、18%)和冻融处理对玉米醇溶蛋白凝胶特性的影响。结果表明,随着马铃薯淀粉添加量的增加,复合凝胶的硬度、咀嚼性和弹性均显著增加(P＜0.05),内聚性先减小后增加,冻融处理后的凝胶质构特性均得到提高;持水性呈增加的趋势,但冻融处理后的复合凝胶持水性均出现不同程度的下降;白度值显著上升(P＜0.05);溶胀特性呈下降趋势;化学作用力中以氢键和疏水相互作用为主,二硫键和离子键相对较弱。因此,马铃薯淀粉的添加可以改善玉米醇溶蛋白的凝胶特性,为玉米醇溶蛋白凝胶的进一步开发应用提供一定理论依据。

关键词： 马铃薯淀粉; 玉米醇溶蛋白; 凝胶特性; 质构特性; 冻融处理

本文引用格式

李薇雨 , 王启明 , 于嘉淇 , 徐洪峰 , 雷小娟 , 赵吉春 , 雷琳 , 明建 . 马铃薯淀粉对玉米醇溶蛋白凝胶特性的影响[J]. 食品与发酵工业, 2022 , 48(10) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.027531

Abstract

The gel was prepared from potato starch and zein, and the water holding capacity, whiteness, swelling rate, texture and structural characteristics were measured to investigate the effects of different potato starch content (6%, 9%, 12%, 15%, 18%) and freeze-thaw on gelation properties of zein. The results showed that the hardness, chewiness and elasticity of the gel increased significantly with the increase of potato starch content (P<0.05). The cohesion decreased at first and then increased, and freeze-thaw caused them increased. The water-holding capacity of the gel increased, however, after freeze-thaw treatment, it decreased in vary degrees. Moreover, the whiteness increased with the increase of potato starch content (P<0.05) and the swelling property decreased. The hydrogen bond and hydrophobic interaction were dominant in chemical reactions, while disulfide bond and ionic bond were weak. Therefore, the addition of potato starch could improve the gel properties of zein, and provide a theoretical basis for the further development and application of zein gel.

Key words： potato starches; zein; gel properties; texture properties; freeze-thaw treatment

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