米谷蛋白-小麦阿拉伯木聚糖复合水凝胶性能研究

目的 研究不同米谷蛋白与阿拉伯木聚糖浓度对复合凝胶性质的影响。方法 本研究采用米谷蛋白与小麦阿拉伯木聚糖作为主材料,通过热处理与漆酶诱导复合处理使得米谷蛋白中的酪氨酸与小麦阿拉伯木聚糖链上的阿魏酸共价交联形成复合水凝胶。比较不同浓度米谷蛋白及阿拉伯木聚糖对复合水凝胶的硬度、流变、持水性及溶胀特性的影响。结果 随米谷蛋白及阿拉伯木聚糖浓度分别升高,其复合水凝胶的凝胶硬度、流变特性、持水能力及溶胀特性均显著提高。但可能因凝胶网络结构及作用力等原因,二者浓度达到一定限度(160 mg/ml、25 mg/ml)后,其持水与溶胀特性略有降低。结论 高浓度材料制备所得米谷蛋白/阿拉伯木聚糖复合水凝胶具有较高的力学性能与保水性能,这也为该水凝胶在食品领域进一步研究提供了一定的理论基础。

Study on the properties of rice gluten-wheat arabinoxylan composite hydrogel

Objective To study the effects of different concentrations of glutenin and arabinoxylan on the properties of composite gel. Methods In this study, rice glutenin and wheat arabinoxylan were used as the main materials, and the tyrosine in rice glutenin was covalently cross-linked with ferulic acid on wheat arabinoxylan chain to form a composite hydrogel through heat treatment and laccase induction. The effects of different concentrations of rice glutenin and arabinoxylan on the hardness, rheology, water retention and swelling properties of composite hydrogels were compared. Results The gel hardness, rheological properties, water holding capacity and swelling properties of the composite hydrogel were significantly improved with the increase of glutenin and arabinoxylan concentration. However, due to the network structure and force of gel, the water holding and swelling characteristics of the gel will be slightly reduced when the concentration of the two reaches a certain limit (160 mg/ml, 25 mg/ml). Conclusion The rice glutenin/arabinoxylan composite hydrogel prepared with high concentration materials has high mechanical properties and water retention properties, which also provides a theoretical basis for the further research of the 1]hydrogel in the food field.