钙结合大豆蛋白的制备、特性及在微波春卷中的应用
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摘要
本研究从低温脱脂大豆粉中提取11S蛋白,运用钙盐进行络合改性,考察了改性后蛋白的热力学性质、流变学特性和结构特征。将其应用到预油炸微波春卷皮中,以提高其微波复热后的脆性,并考察了钙结合蛋白对春卷皮面浆的流变学、糊化特性以及冻藏中回生及冻融稳定性的影响,初步探讨了钙结合蛋白对春卷皮脆性增加的机理。
首先确定了11S蛋白的分离条件,选择Koshiyama法进行优化,11S蛋白得率可达29.5%。确定钙结合的工艺,并研究了钙结合后蛋白质的变性温度、钙结合能力和流变学特性。运用红外光谱法研究了蛋白质改性后的表观特征峰及拟合后二级结构的变化。
研究钙结合大豆蛋白对冷冻预油炸微波春卷脆性的影响。比较不同市售春卷馅心的水分活度,选择最高值作为基准,用豆沙与水混合进行模拟,统一馅心,考察钙结合大豆蛋白对春卷皮脆性的增加作用,确定了钙结合11S蛋白的最适添加范围40 ~ 50 mg/g,采用扫描电子显微镜(SEM)观察皮层成型后超微结构的变化。研究了冷冻预油炸春卷在微波重制的过程中,馅心与皮层温度变化的规律。在保证皮层脆性的前提下,同时添加甘油,使体系内外均衡升温,得到了微波加热功率和时间的最佳组合,即功率600 W、处理时间40 s、甘油添加量20 mg/g。
分别运用快速粘度分析仪(RVA)、流变仪、傅里叶变换红外光谱仪(FTIR)探讨钙结合大豆蛋白的添加对春卷皮糊化过程的影响。运用RVA发现加入钙结合蛋白后,体系最终粘度下降、糊化温度升高、延缓了糊化时间。运用流变仪研究面浆体系的静态流变行为,得出添加钙结合11S蛋白的面浆与空白面浆均属典型的非牛顿型剪切变稀和触变性流体。面浆体系的动态流变行为研究表明钙结合蛋白的添加使体系储能模量增加、损耗模量降低,证明钙结合蛋白的添加有效的提高了体系的凝胶性。运用FTIR分析了糊化前(混和阶段)的面浆体系,结果表明钙结合蛋白可以提高体系中蛋白质的水合特征、增加自螺旋结构、减少水结合的螺旋结构,但其对淀粉分子的结晶度影响甚微。糊化后体系的FTIR分析表明:添加钙结合11S蛋白的面浆体系中蛋白的水合度降低到1.596、整体螺旋结构减少、β折叠片结构明显提高、淀粉分子结晶度降低了10%以上。表明在面浆中添加钙结合大豆蛋白,能在混合时提高体系中整体蛋白的水分吸收,并在糊化后高通量的释放,从而间接的提高了面浆体系在糊化过程中结构的有序性,从而提高春卷皮脆性。
研究钙结合大豆蛋白对春卷皮及面浆冻藏特性的影响。运用DSC考察改性蛋白对原料面浆回生特性的影响,发现钙结合蛋白的添加对回生有一定的阻碍作用,使其14天的回生率从33.72%降到12.71%。X射线衍射测定添加改性蛋白样品回生后的结晶度从52.1%降到17.5%。通过析水率的变化来考察改性蛋白对体系冻融稳定的影响,得知钙结合11S蛋白可以提高样品的冻融稳定性。
综上所述,钙结合大豆蛋白可以提高冷冻预油炸微波春卷的脆性、延缓产品的回生、提高产品的冻融稳定性,因此在冷冻面食品制造工业中有很好的推广价值和市场前景。
With defatted soy protein in low temperature as main raw materials, 11S protein was separated from the total soluble protein and was modified. The thermodynamic and rheologital properties and structure of modified protein were studied. It could be applied to improve the crispness of microwave reheated pre-fried spring roll. We also studied the effect of calcium-binding protein added to the wrap of spring roll’s on the rheology and retrogradation properties, retrogradation and stability during freeze-thaw. The mechanism of improvement crispness of the wrap by 11S calcium-binding protein was studied from the point of its change of physical chemistry properties.
The separation conditions of 11S protein were ascertained first. By comparing some separation methods, we selected the method of Koshiyama and optimized the yield ratio. Denaturation temperature, calcium-binding capability and rheological characteristic of the modified protein were also studied. The method of infrared spectroscopy was used to analyze the apparent character peaks and secondary structure fitting character.
The function of calcium-binding protein to improving the crispness of freezing pre-fried microwavable spring roll was studied. Different kinds of commercial spring roll stuffing’s water activity were compared. The highest value as the benchmark, the mixture of sweetened bean paste and water was simulated and the stuffing was unified. We analyzed the effect of calcium-binding protein and its addition to the system of spring roll. The suitable addition of calcium-binding protein was 40~50 mg/g. Scanning Electronic Microscope (SEM) was used to observe the change of wrap’s microstructure. In the condition of maintaining the crispness of the wrap, the best combinations of microwave heating power and time were as follows: the power 600 W, the reaction time 40 s and the addition of glycerin was 20 mg/g .
Rapid Visco Analyser (RVA), Rheometer and Fourier Transform Infrared Spectroscopy (FTIR) were used to analyze the effect of calcium-binding protein to the wrap of spring roll’s process of gelatinization. We found that according to the RVA, after calcium-binding protein was added, system’s final viscosity was fallen down and the gelatinization temperature was improved. Rheometer was used to study the padana’s static rheology and we found that with the increase of the shear rate, the panada added 11S protein fell its apparent viscosity. With the decrease of the shear rate, panada’s apparent viscosity increase. The dynamic rheology of panada confirmed that the addition of calcium-binding protein could increase the storage modulus and decrease the loss modulus so as to improve the system’s gelling ability. The system after gelatinization’s result of FTIR indicated that the decreasing degree of protein’s hydration was 1.596, the whole helix structure was fallen,β-extended strand structure improved significantly and the starch molecule’s crystallization degree of starch was decreased by more than 10%. Finally we could confirm that with the addition of calcium-binding protein, moisture absorption property of modified protein in the mixing could be improved and released after gelatinization and improved the structure’s well-ordered property so as to improve the crispness of spring roll.
The effect of calcium-binding protein to the wrap of spring roll and panada’s freezing character was studied. DSC was used to measure the effect of modified protein on the retrogradation of raw panada. We found that the addition of calcium-binding protein holden back retrogradation. The rate of retrogradation in 14 days was changed from 33.72% to 12.71%. The crystallization degree of the sample added the modified protein was changed from 52.1% to 17.5% measured by the method of X-ray diffraction. According to the change of the rate of water counting, we studied the effect of modified protein to the system’s stability of freeze-thaw and found that 11S protein could improve the sample’s stability efficiently.
In conclusion, calcium-binding soy protein had the function of improving the crispness of freezing pre-fried microwavable spring roll, retarding the retrogradation efficiently and improving the stability in freeze-thaw. So it has nice value and future in the frozen instant flour product.
首先确定了11S蛋白的分离条件,选择Koshiyama法进行优化,11S蛋白得率可达29.5%。确定钙结合的工艺,并研究了钙结合后蛋白质的变性温度、钙结合能力和流变学特性。运用红外光谱法研究了蛋白质改性后的表观特征峰及拟合后二级结构的变化。
研究钙结合大豆蛋白对冷冻预油炸微波春卷脆性的影响。比较不同市售春卷馅心的水分活度,选择最高值作为基准,用豆沙与水混合进行模拟,统一馅心,考察钙结合大豆蛋白对春卷皮脆性的增加作用,确定了钙结合11S蛋白的最适添加范围40 ~ 50 mg/g,采用扫描电子显微镜(SEM)观察皮层成型后超微结构的变化。研究了冷冻预油炸春卷在微波重制的过程中,馅心与皮层温度变化的规律。在保证皮层脆性的前提下,同时添加甘油,使体系内外均衡升温,得到了微波加热功率和时间的最佳组合,即功率600 W、处理时间40 s、甘油添加量20 mg/g。
分别运用快速粘度分析仪(RVA)、流变仪、傅里叶变换红外光谱仪(FTIR)探讨钙结合大豆蛋白的添加对春卷皮糊化过程的影响。运用RVA发现加入钙结合蛋白后,体系最终粘度下降、糊化温度升高、延缓了糊化时间。运用流变仪研究面浆体系的静态流变行为,得出添加钙结合11S蛋白的面浆与空白面浆均属典型的非牛顿型剪切变稀和触变性流体。面浆体系的动态流变行为研究表明钙结合蛋白的添加使体系储能模量增加、损耗模量降低,证明钙结合蛋白的添加有效的提高了体系的凝胶性。运用FTIR分析了糊化前(混和阶段)的面浆体系,结果表明钙结合蛋白可以提高体系中蛋白质的水合特征、增加自螺旋结构、减少水结合的螺旋结构,但其对淀粉分子的结晶度影响甚微。糊化后体系的FTIR分析表明:添加钙结合11S蛋白的面浆体系中蛋白的水合度降低到1.596、整体螺旋结构减少、β折叠片结构明显提高、淀粉分子结晶度降低了10%以上。表明在面浆中添加钙结合大豆蛋白,能在混合时提高体系中整体蛋白的水分吸收,并在糊化后高通量的释放,从而间接的提高了面浆体系在糊化过程中结构的有序性,从而提高春卷皮脆性。
研究钙结合大豆蛋白对春卷皮及面浆冻藏特性的影响。运用DSC考察改性蛋白对原料面浆回生特性的影响,发现钙结合蛋白的添加对回生有一定的阻碍作用,使其14天的回生率从33.72%降到12.71%。X射线衍射测定添加改性蛋白样品回生后的结晶度从52.1%降到17.5%。通过析水率的变化来考察改性蛋白对体系冻融稳定的影响,得知钙结合11S蛋白可以提高样品的冻融稳定性。
综上所述,钙结合大豆蛋白可以提高冷冻预油炸微波春卷的脆性、延缓产品的回生、提高产品的冻融稳定性,因此在冷冻面食品制造工业中有很好的推广价值和市场前景。
With defatted soy protein in low temperature as main raw materials, 11S protein was separated from the total soluble protein and was modified. The thermodynamic and rheologital properties and structure of modified protein were studied. It could be applied to improve the crispness of microwave reheated pre-fried spring roll. We also studied the effect of calcium-binding protein added to the wrap of spring roll’s on the rheology and retrogradation properties, retrogradation and stability during freeze-thaw. The mechanism of improvement crispness of the wrap by 11S calcium-binding protein was studied from the point of its change of physical chemistry properties.
The separation conditions of 11S protein were ascertained first. By comparing some separation methods, we selected the method of Koshiyama and optimized the yield ratio. Denaturation temperature, calcium-binding capability and rheological characteristic of the modified protein were also studied. The method of infrared spectroscopy was used to analyze the apparent character peaks and secondary structure fitting character.
The function of calcium-binding protein to improving the crispness of freezing pre-fried microwavable spring roll was studied. Different kinds of commercial spring roll stuffing’s water activity were compared. The highest value as the benchmark, the mixture of sweetened bean paste and water was simulated and the stuffing was unified. We analyzed the effect of calcium-binding protein and its addition to the system of spring roll. The suitable addition of calcium-binding protein was 40~50 mg/g. Scanning Electronic Microscope (SEM) was used to observe the change of wrap’s microstructure. In the condition of maintaining the crispness of the wrap, the best combinations of microwave heating power and time were as follows: the power 600 W, the reaction time 40 s and the addition of glycerin was 20 mg/g .
Rapid Visco Analyser (RVA), Rheometer and Fourier Transform Infrared Spectroscopy (FTIR) were used to analyze the effect of calcium-binding protein to the wrap of spring roll’s process of gelatinization. We found that according to the RVA, after calcium-binding protein was added, system’s final viscosity was fallen down and the gelatinization temperature was improved. Rheometer was used to study the padana’s static rheology and we found that with the increase of the shear rate, the panada added 11S protein fell its apparent viscosity. With the decrease of the shear rate, panada’s apparent viscosity increase. The dynamic rheology of panada confirmed that the addition of calcium-binding protein could increase the storage modulus and decrease the loss modulus so as to improve the system’s gelling ability. The system after gelatinization’s result of FTIR indicated that the decreasing degree of protein’s hydration was 1.596, the whole helix structure was fallen,β-extended strand structure improved significantly and the starch molecule’s crystallization degree of starch was decreased by more than 10%. Finally we could confirm that with the addition of calcium-binding protein, moisture absorption property of modified protein in the mixing could be improved and released after gelatinization and improved the structure’s well-ordered property so as to improve the crispness of spring roll.
The effect of calcium-binding protein to the wrap of spring roll and panada’s freezing character was studied. DSC was used to measure the effect of modified protein on the retrogradation of raw panada. We found that the addition of calcium-binding protein holden back retrogradation. The rate of retrogradation in 14 days was changed from 33.72% to 12.71%. The crystallization degree of the sample added the modified protein was changed from 52.1% to 17.5% measured by the method of X-ray diffraction. According to the change of the rate of water counting, we studied the effect of modified protein to the system’s stability of freeze-thaw and found that 11S protein could improve the sample’s stability efficiently.
In conclusion, calcium-binding soy protein had the function of improving the crispness of freezing pre-fried microwavable spring roll, retarding the retrogradation efficiently and improving the stability in freeze-thaw. So it has nice value and future in the frozen instant flour product.
引文
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59.谭洪卓,谷文英,刘敦华,陆建安.甘薯淀粉糊的流变特性[J].食品科学, 2007, 28(1): 58-63
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77. Clark, D.C., Husband, F.A., Wilde, P.J., Cornec, M., Miller, R., Kragel, J., Wustneck, R. Evidence of extraneous surfactant adsorption altering adsorbed layer properties ofβ-lactoglobulin[J]. Journal Chemical Society Faraday Transactions, 1995, 91: 1991-1996
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79. Belton, P.S., Colquhoun, I.J., Grant, A., Wellner, N., Field, J.M., Shewry, P.R. and Tatham, A.S. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J]. J. Biol. Macromol, 1995, 17: 74-80
80. Gupta, R.B., Batey, I.L. and MacRitchie, F. Relationships between protein composition and functional properties of wheat flours[J]. Cereal Chemistry, 1992, 69: 125-131
81. P.S.Belton, I.J.Colquhoun, A.Grant, N.Wellner, J.MField, P.R.Shewry and A.S.Tatham. FTIR and NMR Studies on the hydration of High Mr Subunit of Glutein[J]. J. Bio.Macromol., 1995, 17: 74
82. D. Renard et al. Plant Biopolymer Science: Food and Non-Food Applications[M]. Cambridge: Royal Society of Chemistry, 2002.277-278
83. Belton, P.S., Colquhoun, I.J., Grant, A., Wellner, N., Field, J.M., Shewry,P.R. and Tatham, A.S. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J]. J. Biol. Macromol. 1995. 17: 74-80
84. Akao, K., Okubo, Y., Ikeda, T., Inoue, Y., & Sakurai, M. Infrared spectroscopic study on the structural property of a trehalose-water complex. Chemistry Letters, 1998, 36: 759-760
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87.肖安红,何东平,张世宏.低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较[J].中国粮油学报, 2005, 8:20-24
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61. F.MacRitchie. The liquid phase of dough and its role in baking[J]. Cereal Chem., 1976, 53: 318
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64. S.Chevallier and P.Colonna. Structural and Chemical Modifications of Short Dough During Baking[J]. Sci. Aliments, 1999, 19: 167
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67. G.H.Robertson, K.S.Gregorski and T.K.Cao. Changes Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures[J]. Cereal Chemistry, 2006, 83(2): 136-141
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70. Van Soest J J G, Tournois H, De Wit D. Short-range structure in (partially) crystalline potato starch deter-mined with attenuated total reflectance Fourier-transform IR spectro-scopy[J]. Carbohydr Res, 1995, 279: 201-214
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72. Goodfellow B J, Wilson R H. A fourier transform IR study of the gelation of amylose and amylopectin[J]. Biopolymer, 1990, 30: 1183-1189
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76. Douliez, J-P., Michon, T., Elmoranji, K., Marion, D. Structure, biological and technological functions of lipid transfer proteins and indolines, the major lipid biding proteins from cereal kernels[J]. Journal of Cereal Science, 2000, 32: 1-20
77. Clark, D.C., Husband, F.A., Wilde, P.J., Cornec, M., Miller, R., Kragel, J., Wustneck, R. Evidence of extraneous surfactant adsorption altering adsorbed layer properties ofβ-lactoglobulin[J]. Journal Chemical Society Faraday Transactions, 1995, 91: 1991-1996
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79. Belton, P.S., Colquhoun, I.J., Grant, A., Wellner, N., Field, J.M., Shewry, P.R. and Tatham, A.S. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J]. J. Biol. Macromol, 1995, 17: 74-80
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81. P.S.Belton, I.J.Colquhoun, A.Grant, N.Wellner, J.MField, P.R.Shewry and A.S.Tatham. FTIR and NMR Studies on the hydration of High Mr Subunit of Glutein[J]. J. Bio.Macromol., 1995, 17: 74
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83. Belton, P.S., Colquhoun, I.J., Grant, A., Wellner, N., Field, J.M., Shewry,P.R. and Tatham, A.S. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J]. J. Biol. Macromol. 1995. 17: 74-80
84. Akao, K., Okubo, Y., Ikeda, T., Inoue, Y., & Sakurai, M. Infrared spectroscopic study on the structural property of a trehalose-water complex. Chemistry Letters, 1998, 36: 759-760
85. Belton, P. S., Goodfellow, B. J., & Wilson, R. H. A variable temperature Fourier transform infrared study of gelation in i and k carrageenans[J]. Macromolecules, 1989, 22: 1636-1642
86.张燕萍,檀亦兵.用差示量热扫描方法研究米粉糊的老化[J].无锡轻工大学学报, 2000, 34(1): 19-25
87.肖安红,何东平,张世宏.低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较[J].中国粮油学报, 2005, 8:20-24
88.唐联坤.淀粉糊化、老化特性与食品加工[J].陕西粮油科技, 1996, 10: 21-30
89.张本山,张友全,杨连生等.淀粉多晶体系结晶度测定方法研究[J].华南理工大学学报, 2001, 29(5): 55-58
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93. Hoover R, Hannouz D, Sosulski F W. Effect of hydroxypropylation on thermal properties, starch digestibility and freeze-thaw stability of field pea(Pisum sativum cv Trapper) starch[J]. Starch, 1988, 40: 383-387