玉米淀粉对麦醇溶蛋白凝胶特性的影响

Effect of corn starch on gelatin properties of gliadin

将6%、9%、12%、15%、18%(质量分数)的玉米淀粉添加到麦醇溶蛋白溶液中形成复合物,复合物加热形成凝胶后,测定其化学作用力、保水率、白度、溶胀率、质构特性、流变特性等性质。结果表明,随着玉米淀粉添加量的增加,蛋白-淀粉复合凝胶中离子键、氢键、疏水相互作用和二硫键含量均呈先增加后减小趋势(P<0.05);凝胶保水率先增加后趋于平缓(P>0.05),最大为99.515%(玉米淀粉18%)。但凝胶的白度值和溶胀率减小(P>0.05),硬度增加(P>0.05);体系的储能模量和损耗模量呈现先增加后减小的趋势,当玉米淀粉添加量为15%时,储能模量和损耗模量达到最大。保水率、流变特性、扫描电镜分析等表明,适量的淀粉对麦醇溶蛋白凝胶网络有很好的填充效果。反复冻融使复合凝胶的保水率下降,白度增加,硬度增加。该研究为麦醇溶蛋白在面食加工和药物凝胶缓释方面提供理论基础。

The corn starch(6%, 9%, 12%, 15% and 18%) was added to gliadin solution to form a complex, and then the complex was heated to form a gel. The chemical forces, water holding capacity, whiteness, texture characteristics, rheological properties and swelling rate were determined. The results showed that, with the addition of corn starch, the ionic bond, hydrogen bond, hydrophobic interaction and disulfide bond content in the protein starch composite gel increased first and then decreased(P<0.05). The water holding capacity of the gel increased first and then levelled gently(P>0.05), and the maximum reached 99.515%(the corn starch was 18%). However, the whiteness and swelling rate of the gel decreased(P>0.05), and the hardness increased(P>0.05). The storage modulus and loss modulus increased first and then decreased. When the corn starch was 15%, the storage modulus and loss modulus reached the maximum. A suitable corn starch addition had a good filling effect on the gel network. Freezing-thawing cycles caused the decrease in water holding capacity, and the increase in the whiteness and hardness. This study provides a theoretical basis for gliadin in gel processing and drug gel release.