摘要
对不同加工条件下大豆分离蛋白流变特性的研究有助于理解通过挤压生产的组织化植物蛋白纤维状结构的形成过程。以大豆分离蛋白为实验材料,在双轴揉混仪中以80℃,含水率分别为50%、65%、80%,以及持续搅拌50 min和搅拌10 min暂停30 min再搅拌10 min间歇搅拌两种模式,研究大豆分离蛋白表观稠度,并采用扩散波谱仪表征搅拌后大豆分离蛋白的微流变特性。实验结果显示:随含水率从50%增加至80%,大豆分离蛋白达到峰值表观稠度所需时间增长,峰值稠度增大;50%和65%含水率稠度曲线均呈先增大后衰减至稳定的趋势,80%含水率稠度曲线则呈阶段性上升。表观稠度达到峰值10 min后的下降幅度显示,较高含水率(65%)且持续搅拌所形成的蛋白质体系下降幅度较小,较含水率50%和间歇搅拌所形成的体系稳定。扩散波谱显示:含水率较低(50%)时,蛋白质倾向于形成网格较大(55 nm)、连续性较差的结构,储能模量较低;增加含水率至65%~80%,或在较高含水率(65%)时持续搅拌,所形成的网格较小(5~11 nm),储能模量较高。研究结果表明:水分含量对揉混中蛋白交联行为影响较大,降低水分减弱了蛋白质形成网络结构的能力;提高含水率可促进蛋白质团聚,减小网格大小;持续机械搅拌也可形成网格较小的蛋白质连续结构。
The study on the rheological behavior of soybean protein isolate under different conditions is helpful to understand the formation process of fibrous structure of textured plant protein produced by extrusion.Taking soybean protein isolate as experimental material,the changes of apparent consistency of soybean protein isolate under the two modes of continuous stirring for 50 min,and intermittent stirring(stirring for 10 min-pause for 30 min-stirring for 10 min)in a biaxial kneading and mixing instrument at 80℃,moisture content of 50%,65%and 80%,respectively.The micro rheological properties of soybean protein isolate were characterized by diffusing wave spectroscopy.The results showed that with the increase of moisture content from 50%to 80%,the longer the time required for soybean protein isolate to reach the peak apparent consistency,the greater the peak consistency.The consistency curves of 50%and 65%moisture content first increased and then decreased to a stable trend,and the consistency curve of 80%moisture content increased in stages.The decrease range of apparent consistency of 10 min after reaching the peak value showed that the protein system formed by higher moisture content(65%)and continuous stirring had a smaller decrease range,which was more stable than the system formed by 50%moisture content and intermittent stirring.The diffusion wave spectroscopy test showed that when the moisture content was low(50%),the protein tended to form a structure with large grid(55 nm),poor continuity and low storage modulus.When the water content is increased to 65%-80%,or the water content was high(65%)combined with continuous stirring,the grid was small(5-11 nm)and the storage modulus was high.It was concluded that the moisture content had a great influence on the cross-linking behavior of protein in kneading,and reducing the moisture weakened the ability of protein to form network structure.Increasing water content could promote protein aggregation and reduce the grid size.Continuous mechanical stirring could also
作者
栾滨羽
马爽
潘伟春
朱秀清
张波
LUAN Binyu;MA Shuang;PAN Weichun;ZHU Xiuqing;ZHANG Bo(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Food Engineering School/Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing,Harbin University of Commerce,Harbin 150028,China;College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2022年第2期45-52,61,共9页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(32172245)
黑龙江省“百千万”工程科技重大专项项目(2021ZX12B04)
哈尔滨商业大学研究生科研创新项目(YJSCX2021-725HSD)。
关键词
大豆分离蛋白
双轴揉混
扩散波谱
流变特性
表观稠度
soybean protein isolate
biaxial kneading
diffusing wave spectroscopy
rheological properties
apparent consistency
