食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 149 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042220

研究报告

酸诱导燕麦蛋白-海藻酸钠可调微观网络结构凝胶的形成机理及物理特性研究

  • 李昱卓 ,
  • 何亚君 ,
  • 乔叶宁 ,
  • 夏国强 ,
  • 王丽娜 ,
  • 杨晨 ,
  • 汪建明
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  • 1(天津科技大学 食品科学与工程学院,天津,300457)
    2(优滋福(天津)食品科技有限公司,天津,300450)
    3(威海百合生物技术股份有限公司,山东 威海,264321)
第一作者:硕士研究生(杨晨教授和汪建明教授为共同通信作者,E-mail:yangchen77@tust.edu.cn;wangjianming@tust.edu.cn)

收稿日期: 2025-01-21

  修回日期: 2025-03-08

  网络出版日期: 2025-10-27

基金资助

天津市科技计划项目(24YDTPJC00960);中国博士后科学基金(2024M762440);山东省基地和人才计划(博士后)项目(SDCX-ZG-202400127);大学生创新创业训练计划项目(202410057135)

收起

Formation mechanism and physical properties of acid-induced oat protein-sodium alginate tunable microscopic network-structured gels

  • LI Yuzhuo ,
  • HE Yajun ,
  • QIAO Yening ,
  • XIA Guoqiang ,
  • WANG Lina ,
  • YANG Chen ,
  • WANG Jianming
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  • 1(College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)
    2(Youzifu (Tianjin) Food Technology Co.Ltd, Tianjin 300450, China)
    3(Weihai Biohigh Biotechnology Co.Ltd, Weihai 264321, China)

Received date: 2025-01-21

  Revised date: 2025-03-08

  Online published: 2025-10-27

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摘要

为改善燕麦蛋白(oat protein isolate,OPI)酸诱导凝胶性质进而扩大其应用,研究了不同含量的海藻酸钠(sodium alginate,SA,0、0.5、1.5 g/L)和葡萄糖酸内酯(glucono-delta-lactone, GDL,5%、10%、20%,质量分数, 基于蛋白质干重)对燕麦蛋白酸诱导凝胶特性的影响。结果表明,随着SA浓度的增加,凝胶中疏水相互作用和氢键显著增强,促进凝胶从颗粒聚集状或片状聚集转变成均匀多孔的凝胶网络。当GDL含量由5%增加到10%时,凝胶中的静电斥力减弱,疏水相互作用增强,促使OPI-SA凝胶从明显的相分离结构转变成均匀的三维网络结构,当GDL含量增加至20%时,由于静电吸引形成更紧密耦合的凝胶网络,而均匀多孔的三维网络结构有助于凝胶强度的提高,因此,SA含量为1 g/L,GDL含量为10%时,凝胶的硬度最高,可达226.25 g。总体而言,SA和GDL可以来调节酸诱导OPI凝胶的微观结构和凝胶特性,扩大燕麦蛋白的应用范围。

关键词： 燕麦蛋白; 海藻酸钠; 酸诱导凝胶; 凝胶性; 微观结构

本文引用格式

李昱卓 , 何亚君 , 乔叶宁 , 夏国强 , 王丽娜 , 杨晨 , 汪建明 . 酸诱导燕麦蛋白-海藻酸钠可调微观网络结构凝胶的形成机理及物理特性研究[J]. 食品与发酵工业, 2025 , 51(20) : 149 -158 . DOI: 10.13995/j.cnki.11-1802/ts.042220

Abstract

To improve the acid-induced gel properties of oat protein isolate (OPI) and thus expand its applications, the effects of different concentrations of sodium alginate (SA, 0, 0.5, 1.5 g/L) and glucono-delta-lactone(GDL, 5%, 10%, 20%, mass fraction, based on the dry weight of the protein) on the acid-induced gel properties of oat protein were investigated.Results showed that hydrophobic interactions and hydrogen bonding in the gels were significantly enhanced with the increase of SA concentration, which promoted the transformation of the gels from particle aggregation-like or sheet-like aggregates to uniform and porous gel networks.When the GDL content was increased from 5% to 10%, the electrostatic repulsion in the gel was weakened and the hydrophobic interactions were enhanced, which contributed to the transformation of the OPI-SA gel from an obvious phase-separated structure to a homogeneous three-dimensional network structure, and when the GDL content was increased to 20%, the formation of a more tightly-coupled gel network was due to the electrostatic attraction, and the homogeneous and porous three-dimensional network structure contributed to the improvement of the gel strength, thus, the SA concentration of 0.1% and GDL concentration of 10% resulted in the highest gel hardness of 226.25 g.Overall, SA and GDL can be used to modulate the microstructure and gel properties of acid-induced OPI gels and to expand the range of applications of oat proteins.

Key words： oat protein isolate (OPI); sodium alginate; acid-inducing gel; gelatinous; microstructure

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