摘要
本实验以香菇脚为原料,采用湿打浆、漂白和酶处理三种不同处理方法制备食用菌纤维,并评价其纤维性能和凝胶理化特性。再将处理后的纤维加入蛋清粉溶液制成凝胶,分析其理化性能,研究不同处理方法的纤维添加量(0、0.5、1.0、2.0、5.0 wt%)对蛋清凝胶性能的影响。结果表明,处理后的样品不溶性膳食纤维比例均在一定程度上增加,其中酶处理后不溶性纤维含量最高,达到83.41%±0.15%;处理后的纤维吸水性为7.45~9.71 g/g,吸油性为0.98~1.84 g/g,膨胀力为7.12~8.90 mL/g。香菇纤维-蛋清复合凝胶的pH在7.98±0.04~6.62±0.12范围内变化;当纤维添加量≤2%时,凝胶的蒸煮损失率随纤维添加量的增加而降低;漂白制得的纤维对凝胶色度的影响最小;与对照组相比,香菇纤维能够明显改善凝胶的质构特性,且复合凝胶具有较好的咀嚼度和硬度。综上,香菇脚制得的纤维与蛋清蛋白能组成性能更优的复合凝胶,可用于仿造肉食品的开发。
In this study,the edible fungus fibers were prepared by wet beating,bleaching and enzyme treatment on Lentinus edodes stalks.The properties of the fibers were evaluated by measuring thein soluble dietary fiber contents,water absorption,oil absorption and swelling power.Then,the treated fibers were mixed with egg white in different proportions to analyze the related physical and chemical characteristics.The results showed that,thein soluble dietary fiber contents of the treated samples increased to some extent,and the fiber content after enzyme treatment was the highest,reached 83.41%±0.15%.Their capacities for water binding,oil binding and expansibility were 7.45~9.71 g/g,0.98~1.84 g/g,and 7.12~8.90 mL/g,respectively.When the addition amount of fiber was less than 2%,the cooking loss rate decreased with the increasing of fiber due to the good water retention.The pH value of gels ranged from 7.98±0.04 to 6.62±0.12.In the colorimetric test,the fiber obtained by bleaching had the least influence on the gel color.Compared with the control group,Lentinus edodes fibers improved the texture properties of the gel,and the samples had better chewing degree and hardness.It was proved that egg white gel properties could be significantly improved by adding Lentinus edodes fibers.It was proved that Lentinus edodes stalks could be bleaching treated to prepare fiber to make a better composite gel with egg white,providing a potential approach for meat alternatives.
作者
张明
吴子男
王稳航
ZHANG Ming;WU Zi-nan;WANG Wen-hang(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品工业科技》
CAS
北大核心
2020年第24期7-12,共6页
Science and Technology of Food Industry
基金
天津市科技重大专项与工程项目(17ZXHLNC00010)
天津市合成生物技术创新能力提升行动专项。
关键词
香菇副产物
膳食纤维
蛋清
凝胶性能
Lentinus edodes by-products
dietary fiber
egg white
gel properties
