竹笋不溶性膳食纤维对大豆蛋白凝胶性质的影响
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摘要
为考察竹笋不溶性膳食纤维(bamboo shoots insoluble dietary fiber,BSIDF)对大豆蛋白凝胶的流变及质构特性的影响,以大豆分离蛋白(soy isolate protein,SPI)为原料,加入不同比例的BSIDF制备大豆蛋白-竹笋不溶性膳食纤维复合凝胶(SPI-BSIDF),研究SPI-BSIDF的流变、质构及微观结构的变化。结果表明,BSIDF的添加使大豆蛋白凝胶网络结构形成的时间延后,凝胶网络结构形成减少,凝胶强度下降;随着BSIDF添加量的增加,SPI-BSIDF的硬度、内聚性、咀嚼性和黏着性均下降,而粘力则呈现出先增强后减弱的趋势,当BSIDF添加量为0.5%时,混合凝胶体系的粘力最强。同时从微观结构可以看出,BSIDF的添加使蛋白质凝胶体系组织结构的褶皱明显增多,大豆蛋白聚集体和凝胶孔均增大。
Different proportions soy protein was mixed with of bamboo shoots insoluble dietary fiber( BSIDG) to investigate the influence of dietary fiber on the properties of rheological,quality and structure of soy protein gel. The results showed that BSIDF delayed soy protein gel network time,and decreased the structure forming of gel network,and lowered the strength of gel. With the increase of the amount of BSIDF in SPI-BSIDF,the hardness,cohesiveness,chewiness and adhesion decreased. The viscous force enhanced and then weakened. There was the strongest viscous force of mixed gel system when BSIDF amount was 0. 5%. At the same time,through scanning electron microscopy( SEM) observation,it was found that the fold of protein gel system structure,soybean protein aggregation and gel pores all significantly increased by adding BSIDF.
Different proportions soy protein was mixed with of bamboo shoots insoluble dietary fiber( BSIDG) to investigate the influence of dietary fiber on the properties of rheological,quality and structure of soy protein gel. The results showed that BSIDF delayed soy protein gel network time,and decreased the structure forming of gel network,and lowered the strength of gel. With the increase of the amount of BSIDF in SPI-BSIDF,the hardness,cohesiveness,chewiness and adhesion decreased. The viscous force enhanced and then weakened. There was the strongest viscous force of mixed gel system when BSIDF amount was 0. 5%. At the same time,through scanning electron microscopy( SEM) observation,it was found that the fold of protein gel system structure,soybean protein aggregation and gel pores all significantly increased by adding BSIDF.
引文
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[3]MAMeng-mei,MU Tai-hua.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016,194:237-246
[4]GALANAKIS C M,TORNBERG E,GEKAS V.Dietary fiber suspensions from olive mill wastewater as Potential fat replacements in meatballs[J].Food Science and Technology,2010,43(7):1 018-1 025.
[5]CHOI Y S,CHOI J H,HAN D J,et al.Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters[J].Meat Science,2010,84(3):557-563.
[6]VERARDO V,RICIPUTI,Y,MESSIA M C.Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products[J].International Journal of Food Sciences and Nutrition,2011,62(3):262-269.
[7]YILMAZ M T,SERT D,KARAKAYA M,et al.Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties of salep beverage[J].Journal of Texture Studies,2010,41(6):804-824.
[8]LI Meng,CHEN Fu-sheng,YANG Bao,et al.Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants[J].Food Chemistry,2015,167:168-174.
[9]夏晓凤.大豆可溶性多糖对大豆蛋白凝胶的影响及机理初探[D].无锡:江南大学,2015.
[10]周冬丽.膳食纤维、脂质对蛋白凝胶的影响及新型豆腐制备[D].郑州:河南工业大学,2010.
[11]白瑞华,吴良如,高贵宾,等.酶解法提取竹笋中不溶性膳食纤维研究[J].安徽农业科学,2010,38(1):350-351.
[12]HUA Yu-fei,CUI S W,WANG Qi,et al.Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours[J].Food Research International.2005,38(4):377-385.
[13]BENJAKUL S,VISESSANGUAN W,SRIVILAI C.Gel properties of bigeye snapper(Priacanthus tayenus)surimi as affected by setting and porcine plasma proteins[J].Journal of Food Quality,2001,24;453-47.
[14]LIU Ru,ZHAO Si-ming,XIE Bi-jun,etc.Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties[J].Food Hydrocolloids,2011,25(5):898-906.
[15]CAMPO-DEAO L,TOVAR C A,JESS POMBO M,et al.Rheological study of giant squid surimi(Dosidicus gigas)made by two methods with different cryoprotectants added[J].Journal of Food Engineering,2009,94(1):26-33.
[16]聂凌鸿.膳食纤维的理化特性及其对人体的保健作用[J].安徽农业科学,2008,36(28):12 086-12 089.
[17]程珍珠.超高压和膳食纤维对复合鱼糜凝胶品质的影响[D].无锡:江南大学,2012.
[18]吴良如,高贵宾,白瑞华,等.竹笋膳食纤维的研究与应用[J].竹子研究汇刊,2010,29(2):1-5.
[19]刘昱彤.全豆豆腐加工工艺及质构特性的研究[D].无锡:江南大学,2013.