食品科学2026，Vol.47Issue(16)：62-70,9.DOI:10.7506/spkx1002-6630-20260203-030
物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能
Properties of Physically Pretreated Wheat Bran Protein/Soybean Protein Composite Gel and Controlled Release Performance of Riboflavin Loaded Therein
摘要
Abstract
The effects of microwave and ultrasound pretreatments on the properties and structure of wheat bran protein/soybean protein composite gel induced by transglutaminase(TGase)were investigated.Meanwhile,in vitro release experiments were conducted to evaluate the controlled release of three composite gels(microwave-treated,ultrasound-treated,and untreated)loaded with riboflavin.The results showed that compared with the untreated control,both ultrasonic-modified and microwave-modified wheat bran/soybean mixed protein gel(UWSPG and MWSPG)exhibited a significant improvement in texture properties,water-holding capacity,surface hydrophobicity,and intermolecular forces(P<0.05).The hardness,water-holding capacity,surface hydrophobicity,and hydrophobic interactions of UWSPG and MWSPG increased by 111.95％and 179.97％,21.72％and 32.43％,101.56％and 135.67％,153.85％and 275.27％,respectively,and the content of free sulfhydryl groups decreased significantly(P<0.05)compared with those of the control.Amino acid composition analysis,fluorescence spectroscopy,Fourier transform infrared(FTIR)spectroscopy,and microscopic protein mixture,which was conducive to the formation of protein gels,and microwave treatment resulted in the formation of a denser,more uniform and more stable three-dimensional network structure.Compared with the unmodified composite gel,the encapsulation efficiency of riboflavin in UWSPG and MWSPG increased by 4.23％and 8.42％,and the loading capacity by 10.05％and 14.22％,respectively.When the digestion time was 300 min,the release rates of riboflavin loaded in the unmodified,ultrasonic-modified,and microwave-modified gels were(87.25±1.48)％,(81.03±2.56)％,and(67.34±2.72)％,respectively.Therefore,the microwave-modified gel exhibited more stable controlled release of riboflavin.关键词
小麦麸皮蛋白/大豆蛋白/超声/微波/凝胶性质/控释性能Key words
wheat bran protein/soybean protein/ultrasonic/microwave/gel properties/controlled release performance分类
轻工纺织引用本文复制引用
许英一,李彤,王宇,马鑫蕊,林巍,邓梦婕,雷占平..物理预处理小麦麸皮/大豆混合蛋白凝胶的性质及荷载核黄素的控释性能[J].食品科学,2026,47(16):62-70,9.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100904) （2021YFD2100904）
黑龙江省省属高等学校基本科研业务费科研项目(145409463) （145409463）
齐齐哈尔大学大学生创新创业训练计划项目(X202510232007 （）
X202510232060) （）
