摘要
【目的】揭示黄原胶(XG)对蛋清蛋白泡沫型凝胶特性的调控作用。【方法】以添加复合黄原胶的蛋清蛋白泡沫型凝胶为对象,测定凝胶的褐变强度、色泽、质构、流变、分子构象和微观结构的变化。【结果】随着黄原胶质量分数的增加,蛋清蛋白泡沫型凝胶的a*值和褐变强度显著增加,而L*值和b*值显著降低;当黄原胶质量分数为1.2%时,蛋清蛋白泡沫型凝胶的硬度、回复性、咀嚼性均达到最大值,分别为109.18 g、0.16和49.04 g;添加黄原胶显著提高了蛋清蛋白泡沫型凝胶的弹性模量(G′)和储能模量(G″),增强了凝胶网络结构的稳定性和强度;蛋清蛋白泡沫型凝胶中的总巯基、二硫键的质量摩尔浓度和内源性荧光强度显著降低,而游离巯基的质量摩尔浓度显著增加;当黄原胶质量分数为0.6%~1.2%时,蛋清蛋白泡沫型凝胶形成更小且更致密的网络微观结构。【结论】添加适量黄原胶能有效改善蛋清蛋白泡沫型凝胶的特性和结构,为蛋清凝胶加工特性的创新研究提供理论依据。
[Objective]This study aimed to explore the regulatory effects of xanthan gum(XG)on the properties of egg white protein foam-type gel.[Method]The changes of browning intensity,color,textural properties,rheological properties,molecular conformation,and microstructure of the egg white protein foam-type gel supplemented with xanthan gum were determined.[Result]With the increase in mass fraction of xanthan gum,the a*value and browning intensity of the egg white protein foam-type gel increased significantly,while the L*value and b*value decreased significantly.When the mass fraction of xanthan gum was 1.2%,the hardness,resilience,and chewiness of the egg white protein foam-type gel reached the maximum values,which were 109.18 g,0.16,and 49.04 g,respectively.The addition of xanthan gum significantly increased the elastic modulus(G′)and energy storage modulus(G″)of the egg white protein foam-type gel,and enhanced the stability and strength of the gel network structure.The molar concentrations of total sulfhydryl group and disulfide bond and the endogenous fluorescence intensity decreased significantly,while the molar concentration of free sulfhydryl group increased significantly.When the mass fraction of xanthan gum was 0.6%~1.2%,the egg white protein foam-type gel formed a smaller and denser network microstructure.[Conclusion]Adding an appropriate amount of xanthan gum can effectively improve the properties and structure of the egg white protein foam-type gel.The findings provide a theoretical basis for innovative research on the processing characteristics of egg white gels.
作者
万俊
张孝芹
杨樱洁
艾民珉
WAN Jun;ZHANG Xiaoqin;YANG Yingjie;AI Minmin(Tropical Agriculture and Forestry College,Guangdong AIB Polytechnic,Guangzhou 510507,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品与生物技术学报》
CSCD
北大核心
2024年第12期127-136,共10页
Journal of Food Science and Biotechnology
基金
广东省农村科技特派员科技助力百县千镇万村高质量发展基金项目(KTP20240013)
广东省基础与应用基础研究基金省市联合基金项目(2023A1515110947)
广州市基础研究计划与应用基础研究基金项目(SL2022A04J01101)。
关键词
黄原胶
蛋清蛋白
凝胶特性
xanthan gum
egg white protein
gel property
