超声对蔗糖共溶质场中大豆分离蛋白/魔芋胶共混体系流变及凝胶性质的影响

Effects of Ultrasonication on the Rheological and Gel Properties of Soybean Isolated Protein/konjac Gum Blend under Sucrose Cosolute Environment

以大豆分离蛋白/魔芋胶(10.0%/0.3%)共混溶液体系为研究对象,研究了超声处理(0、10、20 min,475 W)及添加蔗糖共溶质(0%,10%,20%)对溶胶-凝胶转变过程流变性质及凝胶化速度(vg)的影响,并分析了质构及微观结构的变化趋势。结果表明:未经超声处理时,随蔗糖共溶质浓度增加,可显著提升共混体系黏弹模量(G′)、凝胶化速率、硬度及黏附性(P<0.05);未添加蔗糖条件下超声处理明显弱化了共混体系的vg及G′,并降低了硬度及黏附性,伴随微观结构发生团块状聚集化;超声可抑制蔗糖共溶质提高共混体系凝胶强度的作用。

The effects of ultrasonic treatment(0, 10, 20 min, 475 W)and sucrose addition as co-solute(0%,10%,20%,w/w)on the rheology and gelation rate (vg) evolution of soybean isolated protein/konjac gum (SPI/Konj,10.0%/0.3%)blends during sol-gel transition were investigated, while the textural and microstructure of the blend gels were also analysed. The results showed without sonication the G′, vg, hardness and adhesiveness values of SPI/Konj blends were increased significantly in the presences of 0~20% sucrose(P<0.05). On the contrary without sucrose cosolute addition these four parameters of SPI/Konj blends were weakened by sonication treatment, while the microstructure became coarser. The consolidation effect of sucrose cosolute addition on the gel strength of SPI/Konj blends could be inhibited by sonication.