食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 218 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040651

研究报告

海藻酸钠改善热诱导青稞蛋白凝胶的特性与机制研究

  • 付明泽 ,
  • 张亿 ,
  • 彭小伟 ,
  • 陈会景 ,
  • 阚建全
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(农业农村部农产品贮藏保鲜质量安全风险评估实验室,重庆,400715)
    3(中匈食品科学合作研究中心,重庆,400715)
    4(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者: 硕士研究生(阚建全教授为通信作者,E-mail:kanjianquan@163.com)

收稿日期: 2024-08-04

  修回日期: 2024-10-18

  网络出版日期: 2025-08-04

基金资助

国务院三峡办2018年度三峡后续工作科研项目——云阳面条品质提升及新产品开发(YYNY-2017-01)

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Properties and mechanism of sodium alginate improving heat-induced highland barley protein gel

  • FU Mingze ,
  • ZHANG Yi ,
  • PENG Xiaowei ,
  • CHEN Huijing ,
  • KAN Jianquan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-08-04

  Revised date: 2024-10-18

  Online published: 2025-08-04

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摘要

为了改善青稞蛋白的凝胶性质进而扩大其应用,将海藻酸钠与青稞蛋白(highland barley protein,HBP)混合制备凝胶。研究了不同浓度的海藻酸钠对HBP持水性、凝胶强度及热稳定性的影响,通过测定HBP的二级、三级结构及对其凝胶结构的观察,对海藻酸钠调控HBP凝胶的机理进行了探讨。结果表明,随着海藻酸钠添加量的增加,青稞蛋白的持水性、凝胶强度分别从23.4%、13.3 g显著提升至59.4%、33.8 g。热重分析结果表明,海藻酸钠的添加能够提高青稞蛋白的热稳定性。海藻酸钠的添加对HBP二级结构没有显著影响,但是会使HBP的表面疏水性及游离巯基的含量分别显著降低42.3%与53.3%。通过测定HBP中分子力,发现添加海藻酸钠会使复合凝胶中氢键、二硫键、静电相互作用分别提高51.4%、40.4%、50.7%。激光共聚焦显微镜观察结果表明,添加海藻酸钠之后会出现相分离,促进了蛋白质分子的聚集,从而形成更加致密的凝胶结构。综上,使用海藻酸钠可以改善青稞蛋白的凝胶性质,扩大青稞蛋白的应用范围。

关键词： 青稞蛋白; 海藻酸钠; 凝胶; 热稳定性; 凝胶特性

本文引用格式

付明泽 , 张亿 , 彭小伟 , 陈会景 , 阚建全 . 海藻酸钠改善热诱导青稞蛋白凝胶的特性与机制研究[J]. 食品与发酵工业, 2025 , 51(13) : 218 -225 . DOI: 10.13995/j.cnki.11-1802/ts.040651

Abstract

In order to improve the gel properties of highland barley protein (HBP) and thus expand its application, gels were prepared by mixing the sodium alginate with HBP.The effects of different concentrations of sodium alginate on the water-holding property, gel hardness and thermal stability of HBP were investigated, and the mechanism of sodium alginate regulating the gelation of HBP was explored through the determination of the secondary and tertiary structures of HBP and the observation of its gel structure.The results showed that with the increase of sodium alginate addition, the water holding capacity and gel strength of HBP were significantly increased from 23.4% and 13.3 g to 59.4% and 33.8 g, respectively.The results of thermogravimetric analysis show that the addition of sodium alginate could improve the thermal stability of HBP, and the addition of sodium alginate had no significant effect on the secondary structure of HBP, but it would significantly decrease the surface hydrophobicity and free sulfhydryl group content of HBP by 42.3%, respectively.The surface hydrophobicity and free sulfhydryl content of HBP were significantly reduced by 42.3% and 53.3%, respectively.By measuring the molecular forces in HBP, it was found that adding sodium alginate increased the hydrogen bonding, disulfide bonding, and electrostatic interactions in the composite gel by 51.4%, 40.4%, and 50.7%, respectively.The CLSM results show that phase separation occurs after adding sodium alginate, which promotes the aggregation of protein molecules, resulting in a denser gel structure.In conclusion, sodium alginate could be used to improve the gel properties of HBP and expand the application of HBP.

Key words： highland barley protein; sodium alginate; gel; thermal stability; gel properties

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