食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 207 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031186

研究报告

超声对魔芋葡甘聚糖与花生蛋白复合体系流变与结构的影响

  • 高俊炉 ,
  • 田学智 ,
  • 王智颖 ,
  • 周燚 ,
  • 张甫生
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  • (西南大学 食品科学学院,重庆,400715)
第一作者：本科生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2022-02-17

  修回日期: 2022-03-17

  网络出版日期: 2023-05-16

基金资助

重庆市级大学生创新创业计划(S202110635251);重庆市自然科学基金项目(cstc2018jcyjAX0002)

收起

Effects of ultrasonic treatment on rheological property and structure of konjac glucomannan and peanut protein complex system

  • GAO Junlu ,
  • TIAN Xuezhi ,
  • WANG Zhiying ,
  • ZHOU Yi ,
  • ZHANG Fusheng
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2022-02-17

  Revised date: 2022-03-17

  Online published: 2023-05-16

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摘要

为了探究超声作用对多糖-蛋白复合体系流变与结构的影响,采用超声对魔芋葡甘聚糖(konjac glucomannan, KGM)与花生蛋白(peanut protein, PP)的复合体系进行处理,研究了不同超声功率和超声处理时间对KGM-PP复合体系流变与结构的影响。结果表明,随着超声功率的增加和时间的延长,复合体系的流变黏度呈先增大后减小的趋势。600 W超声处理复合体系5 min后,其乳化活性指数、乳状液稳定指数分别显著提高了75.1%和33.2%;吸热焓值提高了14.2%;复合体系的平均粒径降低了29.5%。热力学研究证实,中等强度(600~700 W)与短时的超声处理能够较好地提高复合体系的热稳定性;傅里叶红外与X射线衍射分析也表明中低强度超声处理使KGM-PP复合体系的衍射峰强度降低,PP的二级结构更多地向α-螺旋方向转变,促进了KGM-PP复合体系内部结构的互作交联;扫描电镜分析结果同样显示中等强度的超声处理可使复合体系的三维薄壁状结构由松散卷曲变得致密平整,且孔洞的直径变小。因此,超声可作为改善多糖-蛋白质复合体系功能特性的处理手段,使其更好地运用于乳制饮料、可食用薄膜等新型蛋白基食品的开发。

关键词： 超声处理; 魔芋葡甘聚糖; 花生蛋白; 理化特性; 结构特性

本文引用格式

高俊炉 , 田学智 , 王智颖 , 周燚 , 张甫生 . 超声对魔芋葡甘聚糖与花生蛋白复合体系流变与结构的影响[J]. 食品与发酵工业, 2023 , 49(8) : 207 -215 . DOI: 10.13995/j.cnki.11-1802/ts.031186

Abstract

To explore the effect of ultrasound on rheological property and structure of polysaccharide protein composite system, the composite system of konjac glucomannan (KGM) and peanut protein (PP) was processed by ultrasound. The effects of different ultrasonic power and ultrasonic treatment time on the rheological and structure of KGM-PP composite systems were studied. Results showed that the rheological viscosity of the composite system increased first and then decreased with the increase of power and time. After ultrasonic treatment with 600 W for 5 min, the emulsification activity index and emulsion stability index of the composite system was significantly increased by 75.1% and 33.2%, respectively. The endothermic enthalpy value increased by 14.2%. The average particle size of the composite system decreased by 29.5%. The thermodynamic study confirmed that medium intensity (600-700 W) and short-time ultrasonic treatment could improve the thermal stability of the composite system. Fourier infrared and X-ray diffraction analysis also showed that the diffraction peak intensity of the KGM-PP composite system was reduced by low and medium-intensity ultrasonic treatment, and the secondary structure of PP changed more to α-helix direction, which promoted the interaction and cross-linking of the internal structure of KGM-PP composite system. The results of scanning electron microscopy also showed that the three-dimensional thin-walled structure of the composite system could be changed from loose crimping to compact and smooth, and the diameter of the pores could be reduced by ultrasonic treatment with moderate intensity. Therefore, ultrasonic processing could be used to improve the functional properties of polysaccharide-protein composite systems, so that it could be better used in dairy drinks, edible films, and other new protein-based food development.

Key words： ultrasonication; konjac glucomannan; peanut protein; physicochemical property; structural property

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