摘要
以芝麻饼粕为原料,碱溶酸沉法制备芝麻分离蛋白,加入0.1%茶多酚复合食品胶制备具有一定功能特性和凝胶性能的复合凝胶产品,并对其理化性质进行研究。通过对复合凝胶质构特性、持水能力、低场核磁、流变学特性及微观结构等方面的考察,研究加入不同比例(0.1%、0.3%和0.5%)的黄原胶、瓜尔胶、魔芋胶和卡拉胶对芝麻蛋白-茶多酚-食品胶复合凝胶特性的影响。结果表明:4种食品胶的添加可以改善复合凝胶的硬度、弹性、内聚性和胶黏性,提高持水能力。复合凝胶的流变学结果体现出较好的凝胶稳定性。凝胶的微观结构显示复合凝胶网络更加紧密,孔隙更小。茶多酚、食品胶的加入使复合凝胶的性能得到改善,为芝麻蛋白凝胶作为一种新型植物蛋白凝胶在食品工业上的应用提供理论基础。
In our present study,sesame protein isolate was prepared by alkali-solution and acid-precipitation method using sesame cake as raw material,and 0.1%tea polyphenols was added to prepare a composite gel product with certain functional properties and gel properties.Its physical and chemical properties were studied.The effects of different concentra-tions(0.1%,0.3%and 0.5%)of xanthan gum,guar gum,konjac gum and carrageenan on the gel properties of sesame protein-tea polyphenols-food gum composite gel were studied by investigating the texture,water holding capacity,low field nuclear magnetic resonance,rheological properties and microstructure of the composite gel.The results showed that the addition of four kinds of food gums could improve the hardness,elasticity,cohesion and adhesiveness of the composite gel,and improve the water holding capacity.The rheological results of the composite gel showed good gel stability.The microstruc-ture of the composite gel showed that the composite gel network was more compact and the pores were smaller.The addition of tea polyphenols and food gum improved the properties of the composite gel,which has provided a theoretical basis for the application of sesame protein gel as a new type of plant protein gel in the food industry.
作者
王丽霞
伍京京
赵赛岩
张秀清
范梦晨
李格
WANG Lixia;WU Jingjing;ZHAO Saiyan;ZHANG Xiuqing;FAN Mengchen;LI Ge(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《天津科技大学学报》
CAS
2024年第4期54-62,共9页
Journal of Tianjin University of Science & Technology
基金
企业横向项目(2020120021000595)。
关键词
芝麻蛋白
茶多酚
食品胶
凝胶特性
稳定性
sesame protein
tea polyphenols
food gum
gel properties
stability
