蛋清蛋白对豌豆淀粉凝胶化及凝胶特性的影响

为探究蛋清蛋白对豌豆淀粉凝胶化及凝胶特性的影响。分别以0%、3%、6%、9%和12%的蛋清蛋白替代豌豆淀粉,研究蛋清蛋白对豌豆淀粉糊化特性、热特性、静态流变、动态流变、凝胶质构及水分子状态的影响。结果表明：蛋清蛋白以浓度依赖的方式影响豌豆淀粉的糊化特性,峰值黏度、谷值黏度、崩解值、最终黏度、回生值均随蛋清蛋白添加量增加而降低,而糊化温度则升高。蛋清蛋白对豌豆淀粉凝胶化温度影响不显著,但降低了淀粉的凝胶化焓值。添加不同量蛋清蛋白的豌豆淀粉糊均表现为假塑性流体特征,Herchel-Bulkley模型能够很好地拟合其静态流变行为,稠度指数和屈服应力均随蛋清蛋白添加量增加而降低。添加蛋清蛋白降低了豌豆淀粉糊体系的黏弹性及凝胶的硬度、强度和可塑性。蛋清蛋白对豌豆淀粉凝胶中自由水含量影响不显著,但使结合水含量增加而不可流动束缚水含量降低。

Effects of egg white protein on gelation and gel properties of pea starch

To explore the effect of egg white protein on the gelation and gel properties of pea starch. 0%, 3%, 6%, 9%, and 12% of pea starch were substituted for egg white protein. Pasting, thermal, and rheological properties, gel texture and water molecule states of starch-protein mixtures or gel were characterized. The results showed that the pasting properties were changed in a concentration-dependent manner. The peak viscosity, though viscosity, breakdown value, final viscosity and setback value were reduced with increasing egg white protein, while the pasting temperature was increased. The effect of egg white protein on the gelation temperature of pea starch was not significant, while egg white protein reduced the enthalpy of the sample. All samples presented pseudoplastic fluid characteristics, the static rheological curves were fitted well by Herchel-Bulkley equation. Both the consistency index and yield stress decreased with the increase of egg white protein. Not only the viscoelasticity of the pea starch paste, Egg white protein but also the hardness, strength and plasticity of the gel were reduced by. Egg white protein has no significant effect on the free water content in the gel, but it increased the bound water at the expense of the immobile water.