【作者】 杨思琪； 张谦谦； 许英茹； 林志雄； 张怡； 郑宝东； 曾红亮；

【Author】 Yang Siqi;Zhang Qianqian;Xu Yingru;Lin Zhixiong;Zhang Yi;Zheng Baodong;Zeng Hongliang;College of Food Science,Fujian Agriculture and Forestry University;Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education;Key Laboratory of Subtropical Characteristic Fruits,Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs;

【机构】 福建农林大学食品科学学院； 闽台特色海洋食品加工及营养健康教育部工程研究中心； 农业农村部食用菌加工及综合利用技术集成科研基地；

【摘要】 本文分别以魔芋葡甘聚糖、卡拉胶和黄原胶构建基于大豆分离蛋白-多糖-木薯淀粉减盐凝胶。研究结果表明,大豆分离蛋白-魔芋葡甘聚糖凝聚物和大豆分离蛋白-卡拉胶凝聚物对猪舌上的钠离子有较强的滞留能力,有利于咸味感知。电子舌结果表明,相较于卡拉胶和黄原胶,大豆分离蛋白-魔芋葡甘聚糖-淀粉减盐凝胶体系(ST+SPI-KGM+1.5% NaCl)与2% NaCl淀粉凝胶(ST+2% NaCl)咸味最相似。在微观结构上SPI-KGM与淀粉发生交联后形成了连续的致密的网络结构,X射线能量色散能谱表明钠离子在ST+SPI-KGM+1.5% NaCl呈现不均匀分布。相较于2% NaCl淀粉凝胶,大豆分离蛋白-多糖-淀粉减盐凝胶持水能力和质构特性(硬度、咀嚼性和内聚性)均显著增加(P<0.05),其中ST+SPI-KGM+1.5% NaCl效果最优。利用大豆分离蛋白-多糖复合凝聚物富集NaCl来调控盐在食物基质中的不均匀分布,能够实现减少25%盐含量而不降低咸味。本研究旨在开发一种具有不均匀盐分布的减盐凝胶体系,同时保持其质地感知,为降低淀粉基固态食品盐含量提供新的思路。更多还原

【Abstract】 In this paper,salt-reducing gel based on soybean protein isolate-polysaccharide-cassava starch was constructed with konjac glucomannan,carrageenan and xanthan gum,respectively.The results showed that soy protein-Konjac glucomannan condensates and soy protein-carrageenan condensates had strong retention capacity for sodium ions on pig tongue,which was conducive to salty perception.Electron tongue analysis showed that compared with carrageenan and xanthan gum,the salt-reducing gel system of soy protein isolate-Konjac glucomannan-starch(ST+SPI-KGM+1.5% NaCl) and 2%NaCl starch gel(ST+2% NaCl) had the most similar saltiness.In microstructure,SPI-KGM and starch cross-linked to form a continuous dense network structure,X-ray energy dispersion spectroscopy showed that sodium ions in ST+SPI-KGM+1.5% NaCl presented an uneven distribution.Compared with 2% NaCl starch gel,the water holding capacity and texture properties(hardness,chewiness and cohesiveness) of soybean protein-polysaccharide-starch salt-reducing gel were significantly increased(P <0.05),among which ST+SPI-KGM+1.5% NaCl had the best effect.The concentration of NaCl by soybean isolate protein-polysaccharide complex condensates to regulate the uneven distribution of salt in the food substrate can reduce 25% salt content without reducing the saltiness.The aim of this study was to develop salt reduction gel system with uneven salt distribution while maintaining its texture perception,providing a new idea for reducing the salt content of starch-based solid foods.更多还原