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基于大豆蛋白分离物和sanxan的相互透网络水凝:结构,机械性能和冷解稳定性
Yue Zhao1, Yuehan Shan1, Hongjuan Wang1
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
Carbohydrate polymers
|December 31, 2025
概括
这项研究通过创建双聚合物网络来增强大豆蛋白水凝的肉类替代品. 优化的水凝显示出更好的机械强度和融稳定性,这对于植物性产品至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物聚合物工程 生物聚合物工程
背景情况:
- 豆蛋白水凝在机械性能和冷解稳定性方面存在局限性.
- 这些限制阻碍了它们在植物性肉类类型产品中的使用.
- 开发改进的水凝结构对于推进肉类替代品至关重要.
研究的目的:
- 使用大豆蛋白分离物 (SPI) 和sanxan.xan开发一个相互透的聚合物网络 (IPN) 水凝.
- 研究sanxan对SPI水凝的结构,机械性能和融稳定性的影响.
- 优化SPI和sanxan的组成,以提高肉类模拟应用中的性能.
主要方法:
- 通过将SPI与转胺酶和sanxan与酸盐进行交叉连接来制造IPN水凝.
- 水凝结构的表征,包括SPI中的二次结构变化和主导分子相互作用 (二硫化键,疏水相互作用).
- 评估机械性能 (斯模量),融稳定性 (协同变化),相位过渡温度,水流动性,多孔性,应力-应变形状和粘性弹性.
主要成果:
- 添加sanxan改变了SPI的二次结构,并在复合凝中形成二硫化键和疏水相互作用.
- 优化的水凝 (10% SPI/0.6% sanxan) 显示出优异的交叉连接 (Q=49.92),模量 (20 kPa) 和冷-解稳定性 (16.5%的协同作用).
- 桑克桑有效地延迟了水结晶,在结解周期后保持了水凝的特性,如水的流动性和粘性弹性,低相变换温度 (-18.8°C) 表明了这一点.
结论:
- 开发的IPN水凝显著改善了基于大豆蛋白质的材料的机械性能和冷稳定性.
- 桑克桑通过影响分子相互作用和延迟冰晶形成,在增强结构完整性和稳定性方面发挥着关键作用.
- 这项研究提供了一个可行的策略,用于生产高性能植物性肉类类似物,其质地和耐久性得到改善.
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