食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 216 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045180

研究报告

大豆分离蛋白-高酯柑橘果胶复合凝胶的工艺优化与特性调控

  • 原晨耀 ,
  • 杨晨 ,
  • 董佳乐 ,
  • 石玉琴 ,
  • 石飞 ,
  • 王愈 ,
  • 张玉蕾
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  • 1(山西农业大学 食品科学与工程学院,山西 太谷,030801)
    2(山西省果蔬贮藏保鲜与加工技术创新中心, 山西 太谷,030801)
第一作者:硕士研究生(张玉蕾讲师为通信作者,E-mail:zyl0101@126.com)

收稿日期: 2025-11-14

  修回日期: 2025-12-30

  网络出版日期: 2026-09-21

基金资助

山西省基础研究计划项目(202203021212470);山西农业大学博士科研启动项目(2021BQ89)

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Optimization and property regulation of soy protein isolate-high methoxyl citrus pectin composite gel

  • YUAN Chenyao ,
  • YANG Chen ,
  • DONG Jiale ,
  • SHI Yuqin ,
  • SHI Fei ,
  • WANG Yu ,
  • ZHANG Yulei
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  • 1(College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China)
    2(Shanxi Provincial Innovation Center for Fruit and Vegetable Storage, Preservation, and Processing Technology,Taigu 030801, China)

Received date: 2025-11-14

  Revised date: 2025-12-30

  Online published: 2026-09-21

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摘要

为解决单一大豆分离蛋白(soy protein isolate,SPI)凝胶硬度不足、质构稳定性差的问题,该研究以SPI和高酯柑橘果胶(high-methoxyl citrus pectin,HMP)为原料,通过单因素试验优化复合凝胶制备工艺,并系统探究HMP添加量对其功能特性及分子作用机制的影响。结果表明:复合凝胶的最佳工艺条件为加热温度85 ℃、SPI添加量2.50 g、HMP添加量0.08 g,此条件下SPI与HMP形成协同作用显著的三维网络结构,凝胶综合性能最优:持水度达86.09%,较无HMP组提高11.5%;硬度、弹性及咀嚼性分别较对照组提高29.3%、18.7%、32.5%,且L*值(亮度值)达到60.07。机理分析显示,HMP通过氢键、疏水作用及静电引力与SPI结合,促使SPI二级结构中α-螺旋相对含量从16.86%降至12.00%,β-折叠相对含量从32.45%增至38.01%,分子间交联密度显著提高。该研究明确了SPI-HMP复合凝胶的工艺参数与特性调控机制,为植物基肉制品的质构改良提供了理论支撑和技术参考。

关键词： 高酯柑橘果胶; 大豆分离蛋白; 复合凝胶; 工艺优化; 特性调控

本文引用格式

原晨耀 , 杨晨 , 董佳乐 , 石玉琴 , 石飞 , 王愈 , 张玉蕾 . 大豆分离蛋白-高酯柑橘果胶复合凝胶的工艺优化与特性调控[J]. 食品与发酵工业, 2026 , 52(17) : 216 -222 . DOI: 10.13995/j.cnki.11-1802/ts.045180

Abstract

To address the issues of insufficient hardness and poor texture stability of single soy protein isolate (SPI) gels, this study used SPI and high methoxyl citrus pectin (HMP) as raw materials to optimize the preparation process of composite gels via single-factor experiments and systematically investigate the effects of HMP addition on their functional properties and molecular interaction mechanisms.The results showed that the optimal processing conditions for the composite gel were a heating temperature of 85 ℃, an SPI addition amount of 2.50 g, and an HMP addition amount of 0.08 g, under which SPI and HMP formed a three-dimensional network structure with significant synergistic effects.When the HMP addition is 3.2% of the SPI mass, the gel exhibited the best comprehensive performance:the water holding capacity reached 86.09%, an increase of 11.5% compared with the group without HMP;hardness, springiness, and chewiness increased by 29.3%, 18.7%, and 32.5% respectively compared with the control group, and the L* value (brightness) reached a peak of 60.07.Mechanistic analysis revealed that HMP bound to SPI through hydrogen bonds, hydrophobic interactions, and electrostatic attraction, promoting the transformation of SPI secondary structure from α-helix (16.86% to 12.00%) to β-sheet (32.45% to 38.01%), which significantly increased intermolecular cross-linking density.This study clarified the processing parameters and property regulation mechanism of SPI-HMP composite gels, providing a theoretical basis and technical reference for texture improvement of plant-based meat products.

Key words： high methoxyl citrus pectin; soy protein isolate; composite gel; process optimization; property regulation

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