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通过热感应组装大豆蛋白-玉米粉复合凝:结构和特性

Mingyu He¹, Meng Zhang¹, Tian Gao¹

¹College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

|September 23, 2023

概括

将玉米粉 (CS) 添加到大豆蛋白分离物 (SPI) 中,可以增强凝的形成并改善质地. 较高的CS度产生更强,更稳定的凝,具有更好的保留水分,由分子相互作用驱动.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物化学生物化学

背景情况:

豆蛋白分离物 (SPI) 是一种广泛使用的食品成分.
了解其凝性质对于食品应用至关重要.
玉米粉 (CS) 是一种常见的化合物,可以改变蛋白质凝.

研究的目的:

为了研究不同度的玉米粉 (CS) 对大豆蛋白分离物 (SPI) 凝形成的影响.
分析SPI-CS复合凝的纹理,质性质和结构特征.
阐明控制这些复合凝形成的分子相互作用.

主要方法:

凝形成和稳定性测试.
纹理分析和风湿学测量 (G',G'').
低场1H核磁共振 (LF-NMR) 用于水容量 (WHC).
扫描电子显微镜 (SEM) 用于微观结构分析.
分子力相互作用,FTIR,拉曼光谱和硫基组分析.

主要成果:

复合凝从液态转变为固态,随着CS度的增加.
凝强度,WHC,G'和G''随着CS的添加显著增加,达到10%的CS.
LF-NMR证实CS增强WHC由于高吸水.
在具有较高CS的凝中,SEM显示了更密集,更小的空隙网络.
分子分析表明,CS促进SPI展开,疏水性群体暴露,二硫化物键形成和键.

结论:

玉米粉显著增强了大豆蛋白分离的凝特性.
疏水性相互作用,二硫化键和键的联合作用是形成稳定的SPI-CS复合凝的关键.
这些发现为在基于凝的新型食品系统中利用SPI和CS提供了基础.

关键词:

玉米粉是一种玉米粉.凝化是一种凝化.分子结构分子结构.这是一种大豆蛋白分离物.

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