苜蓿冰结构蛋白对冷冻小麦淀粉凝胶质地影响的研究
摘要
以"肇东"紫花苜蓿干草为原料,采用冰结合磷酸盐缓冲溶液法提取苜蓿冰结构蛋白(Alfalfa ice structuring proteins,AISPs)。将AISPs添加到小麦淀粉凝胶中,对淀粉凝胶进行冻融处理后检测其质构特性。结果显示:随着冻融周期的增加,添加不同比例AISPs的淀粉凝胶的质构特性得到了有效改善,且AISPs添加量为0.5%时改善效果最好。表明AISPs对小麦淀粉凝胶的质地有良好改善,可有效地保护小麦淀粉凝胶的均一性及冻融稳定性。
引文
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[2]王充,张国权,罗勤贵,等.淀粉凝胶储藏过程中消化和质构特性的变化[J].中国粮油学报,2012,27(4):32-37.
[3]樊凯凯,刘爱国,陈东,等.冰结构蛋白及其应用研究[J].食品研究与开发,2012,33(6):221-226.
[4]Graether S P,Kuiper M J,Gagn S M,et al.Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect[J].Nature,2000,406(6793):325-328.
[5]Davies P L,Baardsners J,Kuiper M J,et al.Structure and function of antifreeze proteins[J].Philosophical Transactions of the Royal Society B:Biological Sciences,2002,357(1423):927-935.
[6]Sally O.Yu,Alan Brown,Adam J.Middleton et al.Ice restructuring inhibition activities in antifreeze proteins with distinct differences in thermal hysteresis[J].Cryobiology,2010,61:327-334.
[7]曲敏,卢曼曼,马琳琳,等.寒地冬小麦ISPs对预醒发冷冻面团的影响[J].粮食加工,2017(2):18-21.
[8]汪兰,程薇,乔宇,廖李,等.冻融循环处理对淀粉凝胶结构和性质的影响[J].食品科技,2010,35(2):177-182.