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食品研究与开发:2024,45(7):41-48
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右旋糖酐/蚕豆蛋白复合体系的流变及功能特性
(1.西南林业大学 生命科学学院,云南 昆明 650224;2.云南省农业科学院农产品加工研究所,云南 昆明 650223)
Rheological and Functional Properties of Dextran/Faba Bean Protein Isolate Composite System
(1.College of Life Sciences,Southwest Forestry University,Kunming 650224,Yunnan,China;2.Agro-Products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650223,Yunnan,China)
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投稿时间:2023-12-09    
中文摘要: 该文以右旋糖酐(dextran,L12)和蚕豆蛋白(faba bean protein isolate,FPI)为原料,探究L12 浓度(1%、4%)对FPI-L12 复合体系流变及功能特性的影响。与纯蛋白对照组相比,流变学性质结果表明,随着L12 浓度增加,FPIL12 复合体系的表观黏度、黏弹性模量和滞后面积逐渐增大;功能特性结果表明,当L12 的浓度为4%时,FPI-L12 复合体系的乳化活性(emulsifying activity index,EAI)、乳化稳定性(emulsion stability index,ESI)、泡沫稳定性(foam stability,FS)分别增加至(47.47±1.77)m2/g、(92.64±4.62)%和(92.82±1.98)%,而起泡性(foamability,FA)在添加1%的L12时最高,为(92.00±2.16)%,且添加4%L12 时FA 低于对照组。此外,添加1%L12 使FPI-L12 复合体系的胶凝温度从86.43 ℃显著降低至56.20 ℃,而添加4%L12 复合体系的弹性模量(G′)与黏性模量(G″)无交点并且随着L12 浓度的升高,FPI-L12 复合凝胶的黏弹性模量逐渐增大。该研究为拓展FPI-L12 复合体系在食品中的应用提供理论依据。
Abstract:In this paper,dextran(L12)and faba bean protein isolate(FPI)were used to explore the effects of L12 concentration(1% and 4%)on the rheological and functional properties of the FPI-L12 composite system.Compared with the conditions in control group(pure protein),the apparent viscosity,viscoelastic moduli and hysteresis area of the FPI-L12 composite system gradually increased as the L12 concentration increased.When the L12 concentration was 4%,the emulsifying activity index(EAI),emulsion stability index(ESI),and foam stability(FS)of the FPI-L12 composite system rose to(47.47±1.77)m2/g,(92.64±4.62)%,and(92.82±1.98)%,respectively.When supplemented with 1% L12,the foamability(FA)of the system reached the highest,which was(92.00±2.16)% and when added with 4% L12,the FA was lower than that of the control group.In addition,1% L12 significantly reduced the gelling temperature of the FPI-L12 composite system from 86.43 ℃to 56.20 ℃,while the storage modulus(G′)and loss modulus(G″)of the system with 4% L12 did not have an intersection.The G′and G″of the FPI-L12 composite system gradually increased with the increase of the L12 concentration.This paper provided a theoretical basis for expanding the application of FPI-L12 composite system in food.
文章编号:202407006     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(31960468)
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