食品工业科技2024，Vol.45Issue(12)：28-37,10.DOI:10.13386/j.issn1002-0306.2023050357
不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响
Effects of Different Concentrations of Carrageenan on the Gel Properties and Structure of Hemp Protein Isolate
摘要
Abstract
To elucidate the influence of different concentrations of carrageenan(CA,0.4％,0.8％,1.2％,1.6％,2.0％,w/w)on the gelation properties and structure of hemp protein isolate(HPI),with the hemp protein isolate without adding CA as the control,the water-holding capacity,texture,rheological properties of the composite gels were determined.Meanwhile,the effect of CA addition on the water distribution,protein structure and intermolecular forces in the composite gels was also investigated.The results showed that the addition of CA significantly(P＜0.05)improved the water-holding capacity and gel strength,and changed the protein structure.Compared to the control group,adding 0.8％CA significantly increased the hardness,elastic modulus and reduced the frequency dependence of the gel compared to the control group(P＜0.05).And most tightly bound to water molecules,with a shift from α-helix to β-sheet and random curling,increasing the rigid structure of the gel.At this time,the primary force maintaining the gel structure shifted from hydrophobic interaction force to disulfide bonding and the gel network became denser,which was proved by scanning electron microscopy results.Therefore,the addition of 0.8％carrageenan could significantly(P＜0.05)improve the gel properties and structure of hemp isolate protein,which would provide a theoretical and experimental foundation for the application of hemp protein isolate in the food industry(P＜0.05).关键词
卡拉胶/汉麻分离蛋白/凝胶特性/二级结构Key words
carrageenan/hemp protein isolate/gel properties/secondary structure分类
轻工纺织引用本文复制引用
吕铭守,王子涵,刘琳琳,孙冰玉,朱颖,黄雨洋,曲敏,朱秀清..不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响[J].食品工业科技,2024,45(12):28-37,10.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B04) （2021ZX12B04）
黑龙江省"双一流"学科协同创新成果建设项目(LJGXCG2022-084) （LJGXCG2022-084）
黑龙江省自然基金(LH2023C064) （LH2023C064）
黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2020217). （UNPYSCT-2020217）
