魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

望运滔; 陈曦; 梁晴; 陈静; 栗俊广

doi:10.12187/2023.05.003

魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 食品生产与安全河南省协同创新中心, 河南郑州 450001;
3. 河南省冷链食品质量安全控制重点实验室, 河南郑州 450001

作者简介: 望运滔(1988-),男,湖北省宜昌市人,郑州轻工业大学副教授,博士,主要研究方向为食品胶体科学。E-mail:2017019@zzuli.edu.cn;

基金项目: 国家自然科学基金项目(32272367)
中图分类号: TS201.2

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China;
3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Received Date: 2022-11-15
Accepted Date: 2023-02-20

CLC number: TS201.2

摘要: 以大豆分离蛋白(SPI)、魔芋胶和卡拉胶为原料,研究了不同质量比(1:0、2:1、1:1、1:2、0:1)的魔芋胶与卡拉胶复配对热诱导SPI乳液凝胶特性的影响。结果表明:不同质量比的魔芋胶与卡拉胶复配均能显著改善热诱导SPI乳液凝胶的凝胶特性,其中以魔芋胶与卡拉胶质量比为1:2时制备的SPI乳液凝胶的凝胶性能最佳,乳液的平均粒径从56.59 μm降低至36.84 μm且液滴分布更均匀,与未添加复配体系的对照组相比,凝胶强度从122.76 g增强至579.40 g,增强了371.98%,形成了更为致密的凝胶网络结构,乳液凝胶的黏弹性得到很大改善,固体性质更明显。
- 大豆分离蛋白 /
- 魔芋胶 /
- 卡拉胶 /
- 凝胶特性
Abstract: Soybean protein isolate (SPI), konjac gum and carrageenan were used as raw materials. Konjac gum and carrageenan were mixed in different ratios (1:0, 2:1, 1:1, 1:2, 0:1, mass ratio), and then soybean protein isolate (SPI) was added to prepare heat induced emulsion gel. The influence of different proportions of konjac gum carrageenan on the gel properties of SPI emulsion gel and the related mechanism was studied. It was found that adding different proportions of konjac gum and carrageenan could significantly improve the gel properties of SPI emulsion gel. Moreover, when the ratio of konjac gum and carrageenan was 1:2, the obtained emulsion gel had the best gel properties. The average particle size of emulsion decreased from 56.59 μm to 36.84 μm and the distribution of emulsion droplets was more uniform. Compared with the control group without adding the composite system, the gel strength increased 371.98% from 122.76 g to 579.40 g, forming a more dense gel network structure. What’s more, the viscoelastic and solid properties of the emulsion gel were also greatly improved.
- soybean protein isolate /
- konjac gum /
- carrageenan /
- gel property
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魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

作者简介: 望运滔(1988-),男,湖北省宜昌市人,郑州轻工业大学副教授,博士,主要研究方向为食品胶体科学。E-mail:2017019@zzuli.edu.cn;

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

计量

通讯作者: 陈斌, bchen63@163.com

魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

作者简介:望运滔(1988-),男,湖北省宜昌市人,郑州轻工业大学副教授,博士,主要研究方向为食品胶体科学。E-mail:2017019@zzuli.edu.cn

English Abstract

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

目录

魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

作者简介: 望运滔(1988-),男,湖北省宜昌市人,郑州轻工业大学副教授,博士,主要研究方向为食品胶体科学。E-mail:2017019@zzuli.edu.cn;

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

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通讯作者: 陈斌, bchen63@163.com

魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

作者简介:望运滔(1988-),男,湖北省宜昌市人,郑州轻工业大学副教授,博士,主要研究方向为食品胶体科学。E-mail:2017019@zzuli.edu.cn

English Abstract

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

目录