改性玉米蛋白作为脂肪替代物制备低脂沙拉酱
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摘要
通过酶法改性提高玉米蛋白乳化性可扩大其在食品生产领域应用范围,水解后玉米蛋白可作为脂肪替代物制备低脂沙拉酱。应用碱性蛋白酶对超声处理后玉米蛋白作酶改性,利用响应面分析法探讨酶解时间、酶与底物浓度比E/S、酶解温度3个因素对改性玉米蛋白乳化性影响,优化酶解工艺条件为:酶解时间33.19 min、酶与底物浓度比894.5 U·g~(-1)、温度41.01℃,此时乳化活性7.423 m~2·g~(-1)、乳化稳定性67.17。在最优工艺条件下,将改性玉米蛋白作为脂肪替代物替代沙拉酱中部分油脂,试验结果表明,当替代油含量10%、改性玉米蛋白浓度50 g·L~(-1)时,制备低脂沙拉酱流变学品质良好。
Enzymatic modification to improve the emulsification of corn protein could expand its application range in food industry. The hydrolyzed corn protein could be added as a fat substitute to salad to prepare low-fat salad. This study used alkaline protease to modify the sonicated corn protein.The basis of single-factor test, the experiment explored the effects made by the three factors of hydrolysis time, enzyme-substrate concentration ratio and reaction temperature on emulsifying of modified corn protein by response surface methodology. The optimum conditions were as the followings: the best hydrolysis time was 33.19 min, enzyme and substrate concentration ratio was 894.5 U · g~(-1), hydrolysis tem-perature was 41.01 ℃. Under this condition, the emulsifying activity of corn protein was 7.423 m2· g~(-1),and emulsion stability was 67.17. The modified corn protein replaced part of the oil in the salad. The results showed that when the content of the substitute oil was 10% and the concentration of the modified corn protein was 50 g · L~(-1), a low-fat salad having similar rheological properties to the salad could be obtained.
Enzymatic modification to improve the emulsification of corn protein could expand its application range in food industry. The hydrolyzed corn protein could be added as a fat substitute to salad to prepare low-fat salad. This study used alkaline protease to modify the sonicated corn protein.The basis of single-factor test, the experiment explored the effects made by the three factors of hydrolysis time, enzyme-substrate concentration ratio and reaction temperature on emulsifying of modified corn protein by response surface methodology. The optimum conditions were as the followings: the best hydrolysis time was 33.19 min, enzyme and substrate concentration ratio was 894.5 U · g~(-1), hydrolysis tem-perature was 41.01 ℃. Under this condition, the emulsifying activity of corn protein was 7.423 m2· g~(-1),and emulsion stability was 67.17. The modified corn protein replaced part of the oil in the salad. The results showed that when the content of the substitute oil was 10% and the concentration of the modified corn protein was 50 g · L~(-1), a low-fat salad having similar rheological properties to the salad could be obtained.
引文
[1]敬珊珊,刘晓兰,郑喜群.玉米蛋白加工利用研究进展[J].食品与机械, 2012, 28(1):259-263.
[2]周清涛.玉米蛋白粉改性技术及其理化特性的研究[D].长春:吉林农业大学, 2011.
[3] Anderson T J, Lamsal B P. Review:Zein extraction from corn, corn products, and coproducts and modifications for various applications:A review[J]. Cereal Chemistry, 2011, 88(2):159-173.
[4] Gordon Selling, David J, Sessa, et al. Multivalent carboxylic acids to modify the properties of Zein[J]. Industrial Crops and Products,2007, 1:63-69.
[5]陈杰,丘明栋,闫杰,等.沙拉酱生产工艺的研究[J].食品工业,2000(5):29-31.
[6]孙沛然,易翠平.脂肪替代物研究进展[J].中国食品添加剂,2011(2):167-171, 177.
[7] Yazici F, Akgun A. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt[J]. Journal of Food Engineering, 2004, 62(3):245-254.
[8] Solowiej B, Glibowski P, Muszyński S, et al. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers[J]. Food Hydrocolloids, 2015, 44:1-11.
[9] Xiaoqiang Z, Jianhua H, Qingzhe J, et al. Characterization and oxidative stability of human milk fat substitutes enzymatically produced from palm stearin[J]. Am Oil Chem Soc, 2014(91):481-495.
[10] Zou X Q, Huang J H, Jin Q Z, et al. Preparation of human milk fat substitutes from palm stearin with arachidonic and docosahexaenoic acid:Combination of enzymatic and physical methods[J].Agric Food Chem, 2012(60):9415-9423.
[11]李秀霞,孙协军,韩鲁佳.玉米蛋白粉中叶黄素的提取和纯化[J].食品科学, 2010(16):72-77.
[12]赵新淮.乳蛋白的胰蛋白酶水解模型的建立[J].东北农业大学学报, 1996, 37(2):201-204.
[13] Barca A M, Ruiz-Salazar R A, Jara-Marini M E. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties[J]. Journal of Food Science,2000, 65(2):246-253.
[14] Anwar A, Saleemuddin M. Alkaline proteases:A review[J]. Bioresource Technology, 1998, 64(3):175-183.
[15]李杨,钟明明,齐宝坤,等.生物解离大豆膳食纤维对面团质构特性的影响[J].农业机械学报, 2018, 49(7):355-362.
[16] Pearce K N, Kinsella J E. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J]. Journal of Agricultural and Food Chemistry, 1978, 26(3):716-723.
[17]张英华,王丽.前处理对大豆分离蛋白热凝胶流变学特性的影响[J].东北农业大学学报, 2011, 42(2):16-20.
[18] Arancibia C, Jublot L, Costell E, et al. Flavor release and sensory characteristics of ow emulsionsInfluence of composition, microstructure and rheological behavior[J]. Food Research International, 2011, 44(6):1632-1641.
[19] Bortnowska G, Balejko J, Schube V, et al. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch[J]. Carbohydrate Polymers, 2014, 111:624-632.
[20] Shao B Z, Qi Y L. Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J]. Food Hydrocolloids, 2015, 47:51-60.
[21]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012, 37(10):1-3, 11.
[22] Shen R, Luo S, Dong J. Application of oat dextrine for fat substitute in mayonnaise[J]. Food Chemistry, 2011, 126(1):65-71.
[23]王嫣,庞艳生.变性淀粉在低脂沙拉酱中的应用及性质比较[J].中国调味品, 2018(5).
[24] Bortnowska G, Balejko J, Schube V, et al. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch[J]. Carbohydrate Polymers, 2014, 111:624-632.
[2]周清涛.玉米蛋白粉改性技术及其理化特性的研究[D].长春:吉林农业大学, 2011.
[3] Anderson T J, Lamsal B P. Review:Zein extraction from corn, corn products, and coproducts and modifications for various applications:A review[J]. Cereal Chemistry, 2011, 88(2):159-173.
[4] Gordon Selling, David J, Sessa, et al. Multivalent carboxylic acids to modify the properties of Zein[J]. Industrial Crops and Products,2007, 1:63-69.
[5]陈杰,丘明栋,闫杰,等.沙拉酱生产工艺的研究[J].食品工业,2000(5):29-31.
[6]孙沛然,易翠平.脂肪替代物研究进展[J].中国食品添加剂,2011(2):167-171, 177.
[7] Yazici F, Akgun A. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt[J]. Journal of Food Engineering, 2004, 62(3):245-254.
[8] Solowiej B, Glibowski P, Muszyński S, et al. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers[J]. Food Hydrocolloids, 2015, 44:1-11.
[9] Xiaoqiang Z, Jianhua H, Qingzhe J, et al. Characterization and oxidative stability of human milk fat substitutes enzymatically produced from palm stearin[J]. Am Oil Chem Soc, 2014(91):481-495.
[10] Zou X Q, Huang J H, Jin Q Z, et al. Preparation of human milk fat substitutes from palm stearin with arachidonic and docosahexaenoic acid:Combination of enzymatic and physical methods[J].Agric Food Chem, 2012(60):9415-9423.
[11]李秀霞,孙协军,韩鲁佳.玉米蛋白粉中叶黄素的提取和纯化[J].食品科学, 2010(16):72-77.
[12]赵新淮.乳蛋白的胰蛋白酶水解模型的建立[J].东北农业大学学报, 1996, 37(2):201-204.
[13] Barca A M, Ruiz-Salazar R A, Jara-Marini M E. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties[J]. Journal of Food Science,2000, 65(2):246-253.
[14] Anwar A, Saleemuddin M. Alkaline proteases:A review[J]. Bioresource Technology, 1998, 64(3):175-183.
[15]李杨,钟明明,齐宝坤,等.生物解离大豆膳食纤维对面团质构特性的影响[J].农业机械学报, 2018, 49(7):355-362.
[16] Pearce K N, Kinsella J E. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J]. Journal of Agricultural and Food Chemistry, 1978, 26(3):716-723.
[17]张英华,王丽.前处理对大豆分离蛋白热凝胶流变学特性的影响[J].东北农业大学学报, 2011, 42(2):16-20.
[18] Arancibia C, Jublot L, Costell E, et al. Flavor release and sensory characteristics of ow emulsionsInfluence of composition, microstructure and rheological behavior[J]. Food Research International, 2011, 44(6):1632-1641.
[19] Bortnowska G, Balejko J, Schube V, et al. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch[J]. Carbohydrate Polymers, 2014, 111:624-632.
[20] Shao B Z, Qi Y L. Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J]. Food Hydrocolloids, 2015, 47:51-60.
[21]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012, 37(10):1-3, 11.
[22] Shen R, Luo S, Dong J. Application of oat dextrine for fat substitute in mayonnaise[J]. Food Chemistry, 2011, 126(1):65-71.
[23]王嫣,庞艳生.变性淀粉在低脂沙拉酱中的应用及性质比较[J].中国调味品, 2018(5).
[24] Bortnowska G, Balejko J, Schube V, et al. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch[J]. Carbohydrate Polymers, 2014, 111:624-632.