摘要
为研究乳酸菌右旋糖酐对蚕豆蛋白食品相关性质的影响,采用哈克流变仪和质构仪等测定了添加不同浓度右旋糖酐时GDL诱导的酸致蚕豆蛋白复合凝胶质构和流变特性等指标。结果表明:添加右旋糖酐能显著增加蚕豆蛋白凝胶保水性,空白组蚕豆蛋白凝胶保水性为60.38%,1%右旋糖酐与蚕豆蛋白形成的复合凝胶保水性为70.08%(p<0.05);右旋糖酐浓度在0.25%~1%之间,对复合蛋白凝胶色泽有一定影响;0.5%右旋糖酐与蚕豆蛋白形成的复合凝胶强度为0.27 N,与空白组蚕豆蛋白凝胶(0.37 N)差异显著,可软化含高蚕豆蛋白食品质构特性;右旋糖酐/蚕豆蛋白复合凝胶流动曲线符合carreau模型(R2>0.99),具有假塑性流体的特性;应变扫描的弹性模量G’均高于黏性模量G’,说明右旋糖酐/蚕豆蛋白复合凝胶的弹性占主导;频率扫描结果显示添加右旋糖酐可软化蚕豆蛋白凝胶,使凝胶G’、G’降低,更易于加工。在蚕豆食品中添加右旋糖酐可改善蚕豆蛋白的质构和流变特性,为拓展其应用范围提供参考。
In order to study the effect of lactic acid bacteria dextran on the properties of faba bean protein food, the textural and rheological properties etc. of the faba bean protein composite gels induced by GDL with different concentrations of dextran were determined by using Haake rheometer and texture analyzer. The results showed that dextran significantly increased the water holding of faba bean protein gel. The water holding index of faba bean protein gel was 60.38%, and the index of the composite gel with 1% dextran was 70.08%(p<0.05). The concentration of dextran between 0.25% and 1% had a certain effect on the color of composite gel, the color of faba protein gel could be adjusted. The strength of the composite gel with 0.5% dextran was 0.27 N, which was significantly different from that of faba bean protein gel(0.37 N). The texture properties of foods containing high faba protein were softened by the addition of dextran. The flow curve of the dextran/faba bean protein composite gel conformed to the Carreau model(R2>0.99), showing the properties of pseudoplastic fluid. The elastic modulus G’ of strain scanning was higher than the viscous modulus G", indicating that the elasticity of the dextran/faba bean protein composite gel was dominant. The results of frequency scanning showed that dextran could soften the gel and significantly reduced the elastic modulus and viscous modulus of faba protein gels, thereby being more suitable for processing. The texture and rheological properties of faba protein were improved by adding dextran to faba food, which provided reference for expanding its application range.
作者
汤回花
陈骏飞
刘毕琴
王馨蕊
史巧
李宏
TANG Huihua;CHEN Junfei;LIU Biqin;WANG Xinrui;SHI Qiao;LI Hong(Agro-Products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650223,China)
出处
《现代食品科技》
CAS
北大核心
2022年第4期69-75,207,共8页
Modern Food Science and Technology
基金
国家自然科学基金项目(31960468)。
关键词
右旋糖酐
蚕豆蛋白
复合凝胶
流变特性
dextran
faba bean protein
composite gel
rheological properties
