山药水溶性蛋白质凝胶特性的研究
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摘要
为了探索山药水溶性蛋白质(Yam Soluble Protein,YSP)的凝胶特性,采用碱溶酸沉法提取山药中的水溶性蛋白质,利用流变仪和质构仪研究了YSP浓度、p H和NaCl浓度对其凝胶特性的影响,并对结果和其中机理进行了初步探讨。结果表明,YSP的最小凝胶浓度为8%;动态流变学的结果表明,随着YSP浓度增大,储能模量G'和损耗模量G″均显著增大(p <0.05),表现出更优越的粘弹性,另外,蛋白质凝胶的硬度和持水性也增大;在p H=9时,储能模量G'、损耗模量G″和硬度达到最大;当NaCl浓度超过0.05 mol/L时,凝胶的硬度降低。本研究结果有助于YSP在食品工业中得到更加广泛的运用。
In order to explore the gelation properties of Chinese yam soluble protein( YSP),YSP was extracted by the alkaliextraction and acid-precipitation method.Using rheometer and texture analyzer,the influence of the concentration of YSP,pH and ionic strength on the gel properties were investigated,and the mechanism were discussed. The results showed that the minimal gelation concentration of YSP was 8%( w/v).The dynamic rheological tests showed that storage modulus G' and loss modulus G″ were significantly increased,with the increasing of protein concentration,exhibiting more superior viscoelasticity.Besides,the hardness and water-holding capacity of the gel were also increased.At p H9,the storage modulus G',loss modulus G″ and hardness reached the maximum. When the NaCl concentration was more than 0.05 mol/L,the gel's hardness was reduced.The results would help the wide application of YSP in the food industry.
In order to explore the gelation properties of Chinese yam soluble protein( YSP),YSP was extracted by the alkaliextraction and acid-precipitation method.Using rheometer and texture analyzer,the influence of the concentration of YSP,pH and ionic strength on the gel properties were investigated,and the mechanism were discussed. The results showed that the minimal gelation concentration of YSP was 8%( w/v).The dynamic rheological tests showed that storage modulus G' and loss modulus G″ were significantly increased,with the increasing of protein concentration,exhibiting more superior viscoelasticity.Besides,the hardness and water-holding capacity of the gel were also increased.At p H9,the storage modulus G',loss modulus G″ and hardness reached the maximum. When the NaCl concentration was more than 0.05 mol/L,the gel's hardness was reduced.The results would help the wide application of YSP in the food industry.
引文
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[29]张玮.热剪切诱导蛋白质/淀粉流变学特性的研究[D].北京:中国农业科学院,2016.
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[31]王方.酸碱处理对鲫鱼糜腥味脱除效果及凝胶特性影响的研究[D].武汉:华中农业大学,2014.
[32]Sesmero R,Mitchell J R,Mercado J A,et al. Rheological characterisation of juices obtained from transgenic pectate lyasesilenced strawberry fruits[J]. Food Chemistry,2009,116(2):426-432.
[33]毕崇浩.大豆分离蛋白酸诱导凝胶的流变学特性和分形分析[D].北京:中国农业大学,2015.
[34]邵瑶瑶,赵燕,徐明生,等.金属离子对蛋白质凝胶化行为的影响研究进展[J].食品科学,2017,38(5):299-304.
[2]王震宙,黄绍华.山药中的功能保健成分及其在食品加工中的应用[J].食品工业,2004(4):51-52.
[3]赵月.山药储藏蛋白的功能特性及其胰蛋白酶抑制剂活性机理研究[D].沈阳:辽宁大学,2016.
[4]付小雨.不同产地山药营养品质和药理活性成分的比较[D].武汉:武汉工业学院,2012.
[5]Lu Y L,Chia C Y,Liu Y W,et al.Biological activities and applications of dioscorins,the major tuber storage proteins of yam[J]. Journal of Traditional&Complementary Medicine,2012,2(1):41-46.
[6]高琦,王晓文,贾有峰,等.山药储藏蛋白Dioscorin研究进展[J].食品科学,2014,35(11):299-302.
[7]王蕾,苏成福,龚曼,等.河南温县3种不同山药蛋白质含量及氨基酸成分分析[J].安徽农业科学,2014,42(30):10673-10675.
[8]周建中,张晖.植物蛋白凝胶及其应用研究进展[J].食品与生物技术学报,2013,32(11):1128-1135.
[9]刘付.凝胶样蛋白稳定乳液的形成、流变性能及微结构研究[D].广州:华南理工大学,2011.
[10]王翔.大豆蛋白质凝胶作用及其凝固剂[J].中国油脂,1987(4):2-11.
[11]Hu G J,Zhao Y,Gao Q,et al. Functional properties of Chinese yam(Dioscorea opposita Thunb. cv. Baiyu)soluble protein[J]. Journal of Food Science and Technology,2018,55(1):381-388.
[12]Olayide S Lawal.Functionality of African locust bean(Parkia biglobossa)protein isolate:Effects of p H,ionic strength and various protein concentrations[J].Food Chemistry,2003,86(3):345-355.
[13]赵月,高琦,王晓文,等.响应面试验优化碱溶酸沉法提取山药储藏蛋白工艺[J].食品科学,2015,36(16):7-11.
[14]Aluko R E,Mofolasayo O A,Watts B M. Emulsifying and foaming properties of commercial yellow pea(Pisum sativum L.)seed flours.[J].Journal of Agricultural&Food Chemistry,2009,57(20):9793.
[15]金郁葱.大豆蛋白凝胶结构和质构的控制研究[D].广州:华南理工大学,2013.
[16]武菁菁,李鑫磊,张艺,等.青稞蛋白质凝胶特性的研究[J].食品工业科技,2013,34(16):131-135.
[17]李爽.热处理及淀粉添加对葵花分离蛋白结构与流变学性质的影响[D].齐齐哈尔:齐齐哈尔大学,2016.
[18]Pan T,Guo H,Li Y,et al.The effects of calcium chloride on the gel properties of porcine myosin-κ-carrageenan mixtures[J].Food Hydrocolloids,2017,63:467-477.
[19]Sathe S K,Salunkhe D K.Functional properties of the Great Northern bean(Phaseolus vulgaris L.)proteins:Emulsion,foaming,viscosity,and gelation properties[J]. Journal of Food Science,1981,46(1):71-81.
[20]Arogundade L A,Eromosele C O,Eromosele I C,et al.Effect of glycosylation via maillard reaction and acylation on Africanyam bean(Sphenostylis stenocarpa)protein functionality[J].Food Science&Biotechnology,2013,22(4):951-960.
[21]Caillard R,Remondettn G E,Subirade M. Rheological investigation of soy protein hydrogels induced by Maillard-type reaction[J].Food Hydrocolloids,2010,24(1):81-87.
[22]刘英丽,谢良需,丁立,等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学,2016,37(19):15-23.
[23]Hwang J S,Lai K M,Hsu K C. Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting[J].Food Chemistry,2007,104(2):746-753.
[24]Dieeanayake M,Vasiljevic T.Functional properties of whey proteins affected by heat treatment and hydrodynamic highpressure shearing[J]. Journal of Dairy Science,2009,92(4):1387-1397.
[25]孙少敏.小麦蛋白质体系的结构与流变行为研究[D].杭州:浙江大学,2009.
[26]李杰,汪之和,施文正.鱼糜凝胶形成过程中物理化学变化[J].食品科学,2010,31(17):103-106.
[27]Moure A,Sineiro J,Dominguez H,et al. Functionality of oilseed protein products:A review[J]. Food Research International,2006,39(9):945-963.
[28]秦文龙,姜关锋,梁国琦,等.pH和盐度对阴离子蠕虫胶束/纳米流体流变性的影响[J].石油学报(石油加工),2017,33(5):985-991.
[29]张玮.热剪切诱导蛋白质/淀粉流变学特性的研究[D].北京:中国农业科学院,2016.
[30]Han L,Zhang L,Li Q,et al.Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp(Aristichthys nobilis)affected by frozen storage and a hydroxyl radical-generation oxidizing system[J]. Food Chemistry,2017,223:96-103.
[31]王方.酸碱处理对鲫鱼糜腥味脱除效果及凝胶特性影响的研究[D].武汉:华中农业大学,2014.
[32]Sesmero R,Mitchell J R,Mercado J A,et al. Rheological characterisation of juices obtained from transgenic pectate lyasesilenced strawberry fruits[J]. Food Chemistry,2009,116(2):426-432.
[33]毕崇浩.大豆分离蛋白酸诱导凝胶的流变学特性和分形分析[D].北京:中国农业大学,2015.
[34]邵瑶瑶,赵燕,徐明生,等.金属离子对蛋白质凝胶化行为的影响研究进展[J].食品科学,2017,38(5):299-304.