食品工业科技2025，Vol.46Issue(13)：135-142,8.DOI:10.13386/j.issn1002-0306.2024080135
大豆分离蛋白酶解产物对小麦淀粉凝胶特性的影响
Effect of Soy Protein Isolate Enzymatic Hydrolysates on the Gel Properties of Wheat Starch
摘要
Abstract
To investigate the effect of protein enzymatic products on the gel properties of wheat starch,the effects of soy protein isolate enzymatic hydrolysates on the texture property,rheological property,gel color,microstructure,water distribution,crystal structure,and Fourier transform infrared spectroscopy of wheat starch were investigated.Results showed that the wheat starch gel had higher apparent viscosity,G′,G″,and the hardness,springiness,and cohesiveness of the gel reached the maximum value(241.71 g,0.99 mm,and 0.96)when the addition of soy protein isolate enzymatic hydrolysates was 5％.At this addition level,the gel had higher bound water(1.89％)and immobile water(2.90％)content and the honeycomb structure of wheat starch gel became more significant.With the increase of the addition,the pore of wheat starch gel became larger.Compared with the original wheat starch gels,the L*,|a*|,and|b*|values of the complex gels increased with the addition of soy protein isolate enzymatic hydrolysates.In addition,the soy protein isolate enzymatic hydrolysates could interact with wheat starch through hydrogen bonding.In conclusion,when the addition content of soy protein isolate enzymatic hydrolysates was 5％,the wheat starch could be given excellent gel properties.关键词
大豆分离蛋白酶解物/小麦淀粉/流变特性/质构特性/微观结构Key words
soy protein isolate enzymatic hydrolysates/wheat starch/rheological properties/textural properties/microstructure分类
轻工纺织引用本文复制引用
任艳娟,任广跃,韩四海,李佩艳,王立博,罗登林,黄依林,姜巧明,王冰,张恒云,闫铭欢,张淼,张亚坤,刘文超..大豆分离蛋白酶解产物对小麦淀粉凝胶特性的影响[J].食品工业科技,2025,46(13):135-142,8.基金项目
国家自然科学基金青年科学基金项目(32202096) （32202096）
河南省重点研发与推广专项(科技攻关)(232102110159) （科技攻关）
河南省重大公益专项(201300110300) （201300110300）
教育部产学合作协同育人项目(220503880205011) （220503880205011）
河南科技大学博士科研启动基金项目(13480082) （13480082）
河南科技大学实验技术开发基金项目(SY232402). （SY232402）
