【作者】 刘实； 佟晓红； 王欢； 江连洲；

【Author】 Liu Shi;Tong Xiaohong;Wang Huan;Jiang Lianzhou;College of Food Science,Northeast Agricultural University;College of Agriculture,Northeast Agricultural University;

【机构】 东北农业大学食品学院； 东北农业大学农学院；

【摘要】 为了开发新型脂肪替代物应用于低脂食品,使用转谷氨酰胺酶(TGase)交联不同比例(SPI/SPH:HA=15:0,15:1,15:2,15:3,15:4,15:5)的大豆分离蛋白(SPI)/及其水解物(SPH)与透明质酸(HA)制备复合凝胶。粒径和多重光散射结果表明,当SPI/SPH:HA=15:4时,SPI/SPH-HA的平均粒径分别为176 nm和340 nm。SPI/SPH-HA形成复合物,SPI以分离相分离为主,而SPH以缔合相分离为主。结构表征显示,随着HA比例的增加,HA促使SPI结构先展开再聚集,而SPH与HA主要为缔合过程,HA会附着在SPH表面,形成核壳结构。凝胶性能测试表明,随着HA比例增加,SPI/SPH-HA复合凝胶持水能力显著增加(P<0.05),SPH更为明显。TGase的存在通过增强疏水相互作用、氢键和二硫键来增强交联网络,形成结构均匀且紧密的多糖-蛋白质复合凝胶。同时,HA的加入,会改善复合凝胶的质构和流变特性。本研究的TGase交联SPI/SPH-HA复合凝胶具有新型脂肪替代物的应用潜力。更多还原

【Abstract】 To develop novel fat substitutes for application in low-fat foods,composite gels were prepared using transglutaminase(TGase) cross-linking of soy protein isolate(SPI)/its hydrolysate(SPH) with hyaluronic acid(HA) in different ratios(SPI/SPH:HA=15:0,15:1,15:2,15:3,15:4 and 15:5).The particle size and multiple light scattering results showed that the average particle sizes of SPI/SPH-HA were 176 nm and 340 nm when SPI/SPH:HA=15:4,respectively.SPI/SPH-HA formed complexes,with SPI dominated by the segregative phase separation,while SPH dominated by the associative phase separation.Structural characterization showed that as the ratio of HA increased,HA prompted the SPI structure to unfold before aggregation,while SPH and HA were mainly an aggregation process,and HA would attach to the surface of SPH to form a core-shell structure.Tests of the gel properties showed that the water-holding capacity of the composite gels increased significantly(P <0.05) with the increase in the ratio of HA,which was more pronounced for SPH.The presence of TGase enhanced the cross-linking network by strengthening hydrophobic interaction,hydrogen bonding and disulfide bonding to form uniformly tightly structured polysaccharide-protein composite gels.Meanwhile,the addition of HA will improve the texture and rheological properties of composite gels.This study demonstrated TGase cross-linked SPI/SPH-HA composite gels that showed potential for application as a novel fat replacement.更多还原