食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 193 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040805

研究报告

酸化方式和右旋糖酐对蚕豆蛋白凝胶性能的影响

  • 汤回花 ,
  • 李欣忆 ,
  • 刘毕琴 ,
  • 唐蓉 ,
  • 陈骏飞 ,
  • 朱懿瑾 ,
  • 胡永金 ,
  • 李宏 ,
  • 史巧
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  • 1(云南省农业科学院农产品加工研究所,云南 昆明,650223)
    2(云南省发酵蔬菜重点实验室,云南 红河,654300)
    3(云南农业大学 食品科学技术学院,云南 昆明,650201)
第一作者:博士研究生,助理研究员(李宏研究员和史巧副研究员为共同通信作者,E-mail:ynveg@163.com;sq@yaas.org.cn)

收稿日期: 2024-08-20

  修回日期: 2024-11-05

  网络出版日期: 2025-08-22

基金资助

国家自然科学基金项目(31960468);创新引导与科技型企业培育计划项目(202404BI090013)

收起

Effects of acidification method and dextran supplementation on the rheological properties of faba bean protein gels

  • TANG Huihua ,
  • LI Xinyi ,
  • LIU Biqin ,
  • TANG Rong ,
  • CHEN Junfei ,
  • ZHU Yijin ,
  • HU Yongjin ,
  • LI Hong ,
  • SHI Qiao
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  • 1(Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, China)
    2(Yunnan Key Laboratory of Fermented Vegetables, Honghe 654300, China)
    3(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2024-08-20

  Revised date: 2024-11-05

  Online published: 2025-08-22

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摘要

研究了植物乳植杆菌P4和葡萄糖酸-δ-内酯(glucono-delta-lactone, GDL)2种酸化方式及添加右旋糖酐(dextran, DX)对蚕豆分离蛋白(faba bean protein isolate, FPI)凝胶理化、流变和相互作用力的影响。结果表明,到达酸化终点pH 5.0,GDL酸化诱导(FPI+GDL)凝胶所需酸化时间低于乳酸菌(lactic acid bacteria, LAB)酸化诱导(FPI+LAB)凝胶,尽管酸化速率不同,但酸化终点G′和G″没有显著性差异。相较于FPI+GDL凝胶,FPI+LAB凝胶具有较低的凝胶强度(0.65±0.06) N和较高的持水性(47.37±1.60)%。化学作用力结果显示,FPI+GDL凝胶以氢键为主,而FPI+LAB凝胶以二硫键和疏水相互作用为主。添加DX都会显著增加2种酸化方式诱导FPI凝胶的持水性;降低FPI+GDL凝胶的黏弹性和强度,但增强了FPI+LAB凝胶的黏弹性和强度,这与添加DX后凝胶的化学作用力变化一致。综上所述,酸化方式和DX的添加都会影响FPI凝胶的质构特性和流变性能,研究结果为拓展植物蛋白凝胶定制化应用提供指导。

关键词： 蚕豆蛋白凝胶; 葡萄糖酸-δ-内酯; 乳酸菌; 流变; 理化性质

本文引用格式

汤回花 , 李欣忆 , 刘毕琴 , 唐蓉 , 陈骏飞 , 朱懿瑾 , 胡永金 , 李宏 , 史巧 . 酸化方式和右旋糖酐对蚕豆蛋白凝胶性能的影响[J]. 食品与发酵工业, 2025 , 51(15) : 193 -199 . DOI: 10.13995/j.cnki.11-1802/ts.040805

Abstract

The effects of acidification via Lactiplantibacillus plantarum P4 or glucono-delta-lactone (GDL) and dextran (DX) supplementation on the physicochemical properties, rheology and interaction forces of faba bean protein isolate (FPI) gels were studied.The results showed that the acidification time of GDL acidification induced (FPI+GDL) gel was lower than that of lactic acid bacteria (LAB) induced (FPI+LAB) gel when the acidification end point pH was 5.0.Despite the different rates of acidification, there was no significant difference in G′ and G″ measured at the gel acidification endpoint.Compared with FPI+GDL gel, FPI+LAB gel had lower gel strength (0.65±0.06) N and higher water-holding capacity (47.37±1.60)%.The chemical interaction results showed that FPI+GDL gel was dominated by hydrogen bonding, while FPI+LAB gel was dominated by disulfide bonding and hydrophobic interactions.The addition of DX significantly increased the water-holding properties of FPI gels induced by both acidification methods;decreased the viscoelasticity and strength of FPI+GDL gel, but enhanced those of FPI+LAB gel, which was consistent with the changes in the chemical forces of the gels after DX addition.Overall, both the acidification method and the addition of DX affected the textural and rheological properties of FPI gels, providing guidance for expanding the customized applications of plant protein gels.

Key words： faba bean protein gel; glucono-δ-lactone; lactic acid bacteria; rheology; physicochemical properties

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