食品工业科技2026，Vol.47Issue(5)：34-42,9.DOI:10.13386/j.issn1002-0306.2025050182
谷朊蛋白对绿豆蛋白凝胶特性及结构的影响
Effects of Wheat Gluten on the Gel Properties and Structure of Mung Bean Protein
摘要
Abstract
This study investigated the effect of the composite ratio of mung bean protein(MBP)and wheat gluten(WG)on the gel properties and structure of their gel system.The effects on the water-holding capacity,textural properties,rheological properties,secondary and tertiary structure,and microstructure of the heat-induced(95℃,30 min)composite gels were analyzed by regulating the mass ratio of the two(MBP:WG was 10:0,9:1,8:2,7:3,6:4,and 5:5,respectively).The results showed that compared to pure MBP,the gel strength and densification of the composite gels could be significantly improved by the addition of WG in appropriate amounts,especially when the mass ratio of MBP and WG was 7:3,which showed the best water-holding capacity(97.15%)and springiness(0.98)of the gels(P<0.05).This was mainly attributed to the enhancement of disulfide bonds,while the FTIR spectral analysis showed that the protein secondary structure was transformed from α-helix to β-sheet structure under this ratio,which was conducive to the construction of a stable gel network structure.In conclusion,the rational regulation of the ratio of MBP to WG can significantly improve the structural and functional properties of the composite protein gel system,which provides the theoretical basis and technical support for the application of plant proteins in the structural design of high-quality foods.关键词
绿豆蛋白/谷朊蛋白/复合蛋白体系/凝胶特性/结构Key words
mung bean protein/wheat gluten/composite protein system/gel properties/structure分类
轻工纺织引用本文复制引用
郭汝杞,朱秀清,王颖..谷朊蛋白对绿豆蛋白凝胶特性及结构的影响[J].食品工业科技,2026,47(5):34-42,9.基金项目
国家自然科学基金项目(U24A20471) （U24A20471）
江淮杂粮产业工程技术研发基地项目建设(2025024). （2025024）
