包装与食品机械2024，Vol.42Issue(6)：18-24,33,8.DOI:10.3969/j.issn.1005-1295.2024.06.003
藜麦蛋白对大米淀粉凝胶特性的影响
Effect of quinoa protein on gel properties of rice starch
摘要
Abstract
In order to improve the quality of rice starch gel,rice starch was used as raw material,and different contents(0%,3%,6%,9%,12%)were added to form the composite gel under heating conditions.The gelatinization properties,rheological properties,texture properties,water distribution,water holding capacity,and intermolecular interaction were used as indicators to explore the effects of different contents of quinoa protein on the properties of composite gel.The results show that when the protein content of quinoa is 12%,the gelatinization temperature of the composite gel increases from 92.45℃to 95.60℃,and the peak viscosity decreases by 38.4%,the addition of quinoa protein improves the thermal stability of the composite gel.Compared with the pure starch gel,the storage modulus of the composite gel is significantly reduced by 75.28%,and the hardness of the composite gel decreases from 595.68 g to 164.89 g,indicating that quinoa protein destroyed the gel network structure.After the addition of quinoa protein,the proportion of free water increases from 95.38%to 97.13%,and the water-holding capacity decreases from 90.36%to 76.21%,indicating that the ability of quinoa protein to bind the gel network to water is weakened.The interaction force of the composite gel is mainly hydrogen bonding.This study can provide new ideas for the design of rice starch and protein gel foods.关键词
大米淀粉/藜麦蛋白/复合凝胶/凝胶特性Key words
rice starch/quinoa protein/compound gel/gel properties分类
轻工纺织引用本文复制引用
张光,李俣霏,杨杨,马春敏,边鑫,王冰,孙智慧,张娜..藜麦蛋白对大米淀粉凝胶特性的影响[J].包装与食品机械,2024,42(6):18-24,33,8.基金项目
国家重点研发计划项目(2021YFD2100902-3) （2021YFD2100902-3）
中央引导地方科技发展专项(ZY2022B-HRB-12) （ZY2022B-HRB-12）
黑龙江省"双一流"学科协同创新成果项目(LJGXCG202080 （）
LJGXCG202083) （）
黑龙江省青年科技人才托举工程项目(2022QNTJ010) （2022QNTJ010）
哈尔滨商业大学"青年科研创新人才"培育计划项目 （）
哈尔滨商业大学博士科研支持计划项目(22BQ38) （22BQ38）
