大豆油对大豆分离蛋白凝胶特性的影响

摘要

通过添加不同比例的大豆油于大豆分离蛋白中,在不同凝胶条件下制备大豆油-大豆分离蛋白复合凝胶.以凝胶强度、弹性、胶凝性、内聚性这4个主要的质构参数,以及二硫键含量、色度和保水性为指标,对不同组分的复合凝胶的凝胶性进行相关研究,用以阐明不同含量的大豆油对大豆分离蛋白凝胶生成机制的影响.结果表明:随着大豆油的添加,原有的蛋白质-蛋白质三维凝胶网络结构被破坏,形成蛋白质-脂肪复合凝胶体系,导致凝胶硬度、内聚性、胶凝性降低,弹性先增加后降低;二硫键含量呈下降趋势;色度的变化较大;保水性逐渐降低.%By adding different proportions of soybean oil in soy protein isolate, we prepared soybean oil-soybean protein isolate composite gel in different conditions.To study the effect of soybean oil on the gel formation mechanism of soybean protein isolate,the influences on gel properties such as gel hardness, springiness, cohesiveness, gumminess, disulfide bond, optical properties and water-holding capacity were investigated.The results indicated that with the increase of soybean oil addition, the original protein-protein gel structure was damaged,the formation of protein-fat composite gel system.The hardness, cohesiveness and gumminess of gel kept reducing, the springiness increased at first and then decreased;the disulfide bond was lower;the optical properties changed with a wide range, while water-holding capacity kept reducing.