蛋白质对玉米淀粉理化特性的影响

Effect of Protein on Physicochemical Properties of Corn Starch

分别将不同比例(5%、10%、15%)的大豆蛋白、乳清蛋白、豌豆蛋白添加到玉米淀粉中,对其进行糊化、质构和流变特性的研究。结果表明:15%大豆蛋白使糊化温度由85.3℃降低至76.6℃; 5%大豆蛋白使淀粉凝胶硬度、胶黏性和咀嚼性由68.38 g、30.13 g、27.61 g分别提高到158.85 g、109.07 g、104.15 g,淀粉糊的抗剪切能力提高; 15%豌豆蛋白使峰值黏度由168 BU降至91 BU; 10%豌豆蛋白可提高淀粉凝胶的质构特性。乳清蛋白使衰减值与回升值由30 BU、130 BU分别降至14 BU、48 BU,这表明乳清蛋白可提高淀粉糊稳定性。当角频率为10 rad·s^(-1)时,10%乳清蛋白使G'和G″由0.45 Pa、0.24 Pa分别提高至1.36 Pa、0.53 Pa。蛋白质添加影响玉米淀粉糊化、质构和流变特性,这与蛋白质结构特点及其与淀粉间的相互作用密切相关。

This study aims to investigate the effect of protein on physicochemical properties of corn starch(CS).Soybean protein isolated(SPI),pea protein isolated(PPI),and whey protein protein isolated(WPI)was mixed with CS at ratio of 5%,10%,15%(w/w)to analyze pasting,textural and rheological properties of the mixture.The results showed that SPI significantly decreased gelatinization temperature of the mixture from 85.3℃to 76.6℃.5%SPI addition induced the increase of hardness,adhesiveness and chewiness of CS gel from 68.38 g,30.13 g,27.61 g to 158.85 g,109.07 g,104.15 g,respectively.5%SPI improved the shear resistance of CS paste.Pasting viscosity of the mixture decreased from 168 BU to 91 BU after addition of 15%PPI,and 10%PPI increased the textural properties of the mixture of PPI and CS.WPI significantly reduced the values of setback and breakdown from 30 BU,130 BU to 14.0 BU,48.4 BU,respectively,which indicated that WPI could significantly enhance the stability of starch paste.When the angular frequency was 10 rad/s,G′and G″of the mixture of CS and 10%WPI increased from 0.45 Pa,0.24 Pa to 1.36 Pa,0.53 Pa,respectively.Protein addition affects the pasting,textural and rheological properties of CS,which is closely related to the structural characteristics of protein and its interaction with CS.