摘要
该文以右旋糖酐(dextran,L12)和蚕豆蛋白(faba bean protein isolate,FPI)为原料,探究L12浓度(1%、4%)对FPI⁃L12复合体系流变及功能特性的影响。与纯蛋白对照组相比,流变学性质结果表明,随着L12浓度增加,FPI⁃L12复合体系的表观黏度、黏弹性模量和滞后面积逐渐增大;功能特性结果表明,当L12的浓度为4%时,FPI⁃L12复合体系的乳化活性(emulsifying activity index,EAI)、乳化稳定性(emulsion stability index,ESI)、泡沫稳定性(foam sta⁃bility,FS)分别增加至(47.47±1.77)m2/g、(92.64±4.62)%和(92.82±1.98)%,而起泡性(foamability,FA)在添加1%的L12时最高,为(92.00±2.16)%,且添加4%L12时FA低于对照组。此外,添加1%L12使FPI⁃L12复合体系的胶凝温度从86.43℃显著降低至56.20℃,而添加4%L12复合体系的弹性模量(G′)与黏性模量(G″)无交点并且随着L12浓度的升高,FPI⁃L12复合凝胶的黏弹性模量逐渐增大。该研究为拓展FPI⁃L12复合体系在食品中的应用提供理论依据。
In this paper,dextran(L12)and faba bean protein isolate(FPI)were used to explore the effects of L12 concentration(1%and 4%)on the rheological and functional properties of the FPI⁃L12 composite system.Compared with the conditions in control group(pure protein),the apparent viscosity,viscoelastic moduli and hysteresis area of the FPI⁃L12 composite system gradually increased as the L12 concentration increased.When the L12 concentration was 4%,the emulsifying activity index(EAI),emulsion stability index(ESI),and foam stability(FS)of the FPI⁃L12 composite system rose to(47.47±1.77)m2/g,(92.64±4.62)%,and(92.82±1.98)%,respectively.When supplemented with 1%L12,the foamability(FA)of the system reached the highest,which was(92.00±2.16)%and when added with 4%L12,the FA was lower than that of the con⁃trol group.In addition,1%L12 significantly reduced the gelling temperature of the FPI⁃L12 composite system from 86.43℃to 56.20℃,while the storage modulus(G')and loss modulus(G″)of the system with 4%L12 did not have an intersection.The G'and G″of the FPI⁃L12 composite system gradually increased with the increase of the L12 concentration.This paper provided a theoretical basis for expanding the application of FPI⁃L12 com⁃posite system in food.
作者
陈玉春
汤回花
李欣忆
陈骏飞
刘毕琴
阚欢
史巧
CHEN Yuchun;TANG Huihua;LI Xinyi;CHEN Junfei;LIU Biqin;KAN Huan;SHI Qiao(College of Life Sciences,Southwest Forestry University,Kunming 650224,Yunnan,China;Agro-Products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650223,Yunnan,China)
出处
《食品研究与开发》
CAS
2024年第7期41-48,共8页
Food Research and Development
基金
国家自然科学基金项目(31960468)。
关键词
右旋糖酐
蚕豆蛋白
流变学性质
功能特性
胶凝性
dextran
faba bean protein isolate
rheological property
functional property
gelling property
