卵白蛋白和大豆分离蛋白相互作用对凝胶结构和性质的影响
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江西省农产品加工与质量控制工程实验室

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“十三五”国家重点研发计划重点专项(2018YFD0400303)


Effects Of Interaction Between Ovalbumin And Soy Protein Isolate On Gel Structure And Properties
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Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi,Jiangxi Agricultural University

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    摘要:

    为了提高大豆分离蛋白的凝胶性,本文通过在大豆分离蛋白中添加卵白蛋白测定复合凝胶的分子相互作用,研究其结构与性质。研究结果表明,与SPI溶液相比,OVA-SPI复合溶液的游离巯基含量增加;与其凝胶相比,复合凝胶的分子间二硫键增加,α-螺旋增加,β-折叠增多,表面疏水性降低;蛋白质相互作用与二级结构的改变使复合凝胶表面孔径减小,形成光滑致密的凝胶,显著提高了凝胶的硬度、弹性和保水性。表明卵白蛋白和大豆分离蛋白复合能够改善凝胶的质构。

    Abstract:

    In order to improve the gelation of soybean protein isolate, the structure and properties of composite gels were studied by adding egg albumin to soybean protein isolate to measure the molecular interaction of composite gels. The results showed that compared with SPI solution, the content of free sulfhydryl group in OVA-SPI composite solution increased;Compared with the gel, the intermolecular disulfide bond, α-helix, β-fold and surface hydrophobicity of the composite gel were increased. Protein interaction and the change of secondary structure reduce the surface aperture of the composite gel, and form smooth and dense gel, which significantly improves the hardness, springiness and water retention of the gel. The results showed that the combination of ovalbumin and soy protein isolate could improve the texture of the gel.

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  • 收稿日期:2020-11-04
  • 最后修改日期:2020-11-20
  • 录用日期:2020-11-24
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