【摘要】 目的 探究不同米谷蛋白与阿拉伯木聚糖浓度对二者复合水凝胶性质的影响。方法 通过热处理与漆酶诱导复合处理使得米谷蛋白中的酪氨酸与小麦阿拉伯木聚糖链上的阿魏酸共价交联形成复合水凝胶。比较不同浓度米谷蛋白及阿拉伯木聚糖对复合水凝胶硬度、流变、持水性及溶胀特性的影响。结果 随着米谷蛋白质量浓度从130 mg/mL增加至160 mg/mL,阿拉伯木聚糖质量浓度从5 mg/mL增加至25 mg/mL,其复合凝胶的持水性能分别增大到原来的1.11倍和1.14倍,溶胀性能分别增大至原来的2.31倍和2.37倍。流变学频率扫描结果显示,随着米谷蛋白及阿拉伯木聚糖浓度的增加,凝胶的G’和G"均增大,促进了凝胶三维网络结构的形成,增强了复合体系的黏弹性,其凝胶硬度也显著提高了2.74倍和5.28倍,粒径分布及Zeta电位显示出复合体系稳定性逐渐增强。但当二者质量浓度达到一定限度(160 mg/mL、25 mg/mL)后,其持水与溶胀特性则略有降低。结论 高浓度米谷蛋白与阿拉伯木聚糖所制备的复合水凝胶具有较高的力学性能与保水性能,本研究为该水凝胶在食品领域的应用提供了理论基础。更多还原

【Abstract】 Objective To investigate the effects of different concentrations of rice glutenin and arabinoxylan on the properties of their composite hydrogels. Methods The composite hydrogels were formed by covalent cross-linking of tyrosine in rice glutenin and ferulic acid on wheat arabinoxylan chains through a combination of heat treatment and laccase-induced treatment. The effects of different concentrations of rice glutenin and arabinoxylan on the hardness, rheology, water-holding and swelling properties of the composite hydrogels were compared. Results As the mass concentration of rice glutenin was increased from 130 mg/mL to 160 mg/mL and that of arabinoxylan was increased from 5 mg/mL to 25 mg/mL, the water-holding properties of the composite hydrogels were increased to 1.11 and 1.14 times of the original ones, respectively. The swelling properties increased to 2.31 and 2.37 times of the original ones, respectively. The rheological frequency scanning results showed that the G’ and G" of the gel increased with the increase of the concentration of rice glutenin and arabinoxylan. The formation of the three-dimensional network structure of the gel was promoted and the viscoelasticity of the composite system was enhanced. Its gel hardness was also significantly increased by 2.74 and 5.28 times. Particle size distribution and Zeta potential showed that the stability of the composite system was gradually enhanced. However, when the mass concentration of both reached a certain limit(160 mg/mL, 25 mg/mL), their water holding and swelling properties were slightly reduced. Conclusion The composite hydrogel prepared by high concentration of rice glutenin and arabinoxylan has high mechanical properties and water retention properties, which provides a theoretical basis for the application of this hydrogel in the food field.更多还原