食品与发酵工业2024，Vol.50Issue(16)：85-92,8.DOI:10.13995/j.cnki.11-1802/ts.039546
热改性豌豆分离蛋白与卡拉胶复合相行为及表征
Heat-treated pea protein isolated/carrageenan complex coacervates:Phase behaviors and characterization
摘要
Abstract
The application of heat-treated pea protein isolated(HPPI)in food is often limited by aggregation after heating,whereas the formation of complexes with carrageenan can solve this problem.This study evaluated the impact of carrageenan(CG)types(KCG,tCG,λCG)on the phase behavior of HPPI at different mixing mass ratios(6∶1-0.5∶1)and different pH values(7-2)using ζ-poten-tial and turbidity titration methods,and different types of complexes were characterized.Results indicated that the charge density of carrag-eenan could significantly affect the phase transition process.The critical mixing mass ratio of HPPI-κCG,ιCG,and λCG was 1.5∶1,3∶1,and 3∶1,respectively.The three kinds of carrageenan could resist HPPI aggregation,but tCG exhibited the best resistance,attributed to its unique molecular configuration and sulfate content.The phase diagrams of HPPI and the three carrageenans could be divided into three phase regions.HPPI and tCG formed a complex through electrostatic interactions and hydrogen bonding.Compared to HPPI alone,the complex exhibited reduced hydrophobicity and was distributed in clusters and aggregates.This study is of significant importance for a dee-per understanding of the interactions between proteins and polysaccharides and for the design and stability control of food systems.关键词
豌豆分离蛋白/卡拉胶/相行为/相图Key words
pea protein isolated/carrageenan/phase behavior/phase diagram引用本文复制引用
陈永佳,唐佳,胡俊娴,朱承新,杨楠..热改性豌豆分离蛋白与卡拉胶复合相行为及表征[J].食品与发酵工业,2024,50(16):85-92,8.基金项目
国家自然科学基金面上项目(31571797) （31571797）
湖北省自然科学基金杰出青年项目(2021CFA070) （2021CFA070）
湖北工业大学绿色工业引领计划-杰出人才项目(XJ2021005401) （XJ2021005401）
