不同油相比例对黑豆分离蛋白乳液凝胶特性的影响
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摘要
对黑豆分离蛋白添加不同油相比例(大豆油10%~60%)后制备的乳液表观黏度及由葡萄糖酸内酯(GDL)、CaCl_2、谷氨酰胺转氨酶诱导的黑豆分离蛋白乳液凝胶特性的变化进行了研究。结果表明:随着油相比例的增加,油脂与蛋白质之间作用,使蛋白质分子之间连接更加紧密,表观黏度增大;随着油相比例的增加,由GDL、CaCl_2和谷氨酰胺转氨酶诱导的黑豆分离蛋白乳液形成完整的三维结构时间缩短,凝胶强度增大,持水性增大。
The black bean protein isolate was added with different volume fractions of oil( 10%-60% of soybean oil) to prepare GDL,CaCl_2 and transglutaminase induced protein emulsion gel. The apparent viscosity of the emulsion and the property changes of the emulsion gel were studied. The results showed that the apparent viscosity of emulsion increased with the increase of oil volume fractions,because protein molecules were closer to each other in the presence of oil and protein. The formation time of complete three dimensional structure of emulsion gel induced by GDL,CaCl_2 and transglutaminase shortened,and gelling strength and water holding capacity increased with the increase of oil volume fractions.
The black bean protein isolate was added with different volume fractions of oil( 10%-60% of soybean oil) to prepare GDL,CaCl_2 and transglutaminase induced protein emulsion gel. The apparent viscosity of the emulsion and the property changes of the emulsion gel were studied. The results showed that the apparent viscosity of emulsion increased with the increase of oil volume fractions,because protein molecules were closer to each other in the presence of oil and protein. The formation time of complete three dimensional structure of emulsion gel induced by GDL,CaCl_2 and transglutaminase shortened,and gelling strength and water holding capacity increased with the increase of oil volume fractions.
引文
[1]刘恩岐.黑豆蛋白酶解产物的生物活性研究与结构表征[D].陕西杨凌:西北农林科技大学,2013.
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[3]周凯琳,陶莎,薛文通.黑豆蛋白及其抗氧化肽研究进展[J].食品工业,2015(5):204-207.
[4]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017,17(1):161-169.
[5]王小庆,任健.不同预热处理温度对黑豆分离蛋白乳液凝胶性质的影响[J].中国油脂,2016,41(8):28-30.
[6]DICKINSON E.Adsorbed protein layers at fluid interfaces:interactions,structure and surface rheology[J].Colloid Surfaces B Biointerf,1999,15:161-176.
[7]KIRAT EL K,CHAUVET J P,ROUX B,et al.Streptomyces chromofuscus phospholipase D interaction with lipidic activators at the air-water interface[J].Biochem Biophys Acta,2004,1661:144-153.
[8]GALLEGOS C,FRANCO J M.Rheology of food,cosmetics and pharmaceuticals[J].Curr Opin Colloid Interf Sci,1999(4):288-293.
[9]HAILING P J.Protein-stabilized foams and emulsions[J].Crit Rev Food Sci Nutr,1981,13:155-203.
[10]BHARDWAJ H L,HAMAMA A A,RANGAPPA A M,et al.Effects of soybean genotype and growing location on oil and fatty acids in tofu[J].Plant Foods Human,2004,58:197-205.
[11]李辉尚.不同大豆品种的北豆腐加工适应性研究[D].北京:中国农业大学,2005.
[12]RENKEMA J M S,HNABBEN J H M,VAN VLIET T.Gel formation byβ-conglycinin and glycinin and their mixture[J].Food Hydrocoll,2001,15:407-414.
[13]肖剑,沈红梅,田少君,等.油脂含量对SPI豆腐得率和品质的影响[J].粮油加工,2007,12:109-112.
[14]DICKINSON E,CHEN J.Heat-setwhey protein emulsion gels:role of active and inactive filler particles[J].J Dispers Sci Technol,1999,20:197-213.
[15]DEMETRADES K,MCCLEMENTS D J.Influence of p H and heating on physicochemical properties of whey protein stabilized emulsions containing a nonionic surfactant[J].J Agric Food Chem,1998,46(10):3936-3942.
[2]王晶,马文君,陈勇,等.超声辅助提取黑豆蛋白及其功能性质的研究[J].食品工业科技,2014,35(21):86-90.
[3]周凯琳,陶莎,薛文通.黑豆蛋白及其抗氧化肽研究进展[J].食品工业,2015(5):204-207.
[4]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017,17(1):161-169.
[5]王小庆,任健.不同预热处理温度对黑豆分离蛋白乳液凝胶性质的影响[J].中国油脂,2016,41(8):28-30.
[6]DICKINSON E.Adsorbed protein layers at fluid interfaces:interactions,structure and surface rheology[J].Colloid Surfaces B Biointerf,1999,15:161-176.
[7]KIRAT EL K,CHAUVET J P,ROUX B,et al.Streptomyces chromofuscus phospholipase D interaction with lipidic activators at the air-water interface[J].Biochem Biophys Acta,2004,1661:144-153.
[8]GALLEGOS C,FRANCO J M.Rheology of food,cosmetics and pharmaceuticals[J].Curr Opin Colloid Interf Sci,1999(4):288-293.
[9]HAILING P J.Protein-stabilized foams and emulsions[J].Crit Rev Food Sci Nutr,1981,13:155-203.
[10]BHARDWAJ H L,HAMAMA A A,RANGAPPA A M,et al.Effects of soybean genotype and growing location on oil and fatty acids in tofu[J].Plant Foods Human,2004,58:197-205.
[11]李辉尚.不同大豆品种的北豆腐加工适应性研究[D].北京:中国农业大学,2005.
[12]RENKEMA J M S,HNABBEN J H M,VAN VLIET T.Gel formation byβ-conglycinin and glycinin and their mixture[J].Food Hydrocoll,2001,15:407-414.
[13]肖剑,沈红梅,田少君,等.油脂含量对SPI豆腐得率和品质的影响[J].粮油加工,2007,12:109-112.
[14]DICKINSON E,CHEN J.Heat-setwhey protein emulsion gels:role of active and inactive filler particles[J].J Dispers Sci Technol,1999,20:197-213.
[15]DEMETRADES K,MCCLEMENTS D J.Influence of p H and heating on physicochemical properties of whey protein stabilized emulsions containing a nonionic surfactant[J].J Agric Food Chem,1998,46(10):3936-3942.