不同淀粉对高水分组织化花生蛋白品质影响

Effects of different starches on qualities of high moisture textured peanut protein

以花生蛋白粉为主要原料,研究木薯淀粉(CS)、乙酰化二淀粉磷酸酯(ADSP)和羟丙基淀粉(HS)对高水分挤压组织化花生蛋白质构特性、色泽、吸水吸油能力及蛋白结构的影响。结果表明,分别添加3%ADSP、6%HS可使产品组织化度显著提高,随着淀粉添加量增加,产品硬度和咀嚼性显著降低,但L*值显著增加;HS可显著改善组织化蛋白吸水、吸油能力,分别达3.05 g/g和1.17 g/g。红外光谱和扫描电镜分析表明,ADSP、HS促进蛋白质二级结构由无规则卷曲向β-折叠转变,有利于蛋白质二级结构的稳定和蛋白质网络结构的形成。化学交联键变化表明,淀粉促进了蛋白质间疏水相互作用,疏水相互作用和二硫键交互作用是形成组织化花生蛋白网络状纤维结构的主要作用力。

Peanut protein powder was used as the main raw material, the effects of cassava starch(CS), acetyl disstarch phosphate(ADSP) and hydroxypropyl starch(HS) on texture, color, water absorption capacity, oil absorption capacity and protein structure of high moisture extrusion textured peanut protein products were studied. The results indicated that the degree of organization was significantly improved by adding 3% ADSP and 6% HS, respectively, the hardness and chewiness of thetextured proteins decreased significantly with the increase of starch content, but the textured protein lightness(L*) value increased significantly, and adding HS could significantly improve the water absorption capacity and oil absorption capacity of the product, 3.05g/g and 1.17g/g, respectively. FT-IR and SEM analysis indicated that ADSP and HS promoted the transformation of protein secondary structure from random coils to β-sheets, which promoted the stability of protein secondary structure and the formation of protein network.Chemical crosslinking bond change revealedthat starch promoted the hydrophobic interaction between proteins, and the hydrophobic interaction and disulfide bond interaction were the main forces to form the fiber structure of textured peanut protein.