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投稿时间：2023-12-09
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.
keywords: dextran faba bean protein isolate rheological property functional property gelling property
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）
| 作者 | 单位 |
| 陈玉春1，2，汤回花2，李欣忆2，陈骏飞2，刘毕琴2，阚欢1*，史巧2* | 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 |
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