紫贻贝(Mytilus edulis)蛋白与κ-卡拉胶复合凝胶性质研究

Preliminary Study on the Properties of A Mussel(Mytilus Edulis) Protein/κ-Carrageenan Composite Gel

在食品体系中,通过复配往往可以获得更优质的产品,蛋白和多糖的复配就是一种常用的复配方法。文章将提取得到的紫贻贝蛋白(Mussel protein,MP)进行预热处理后与κ-卡拉胶进行不同比例的复配,通过应变扫描、频率扫描、温度扫描探究复配凝胶的形成过程;随后以TPA和凝胶强度作为指标探究不同比例的复配对凝胶咀嚼性能的影响;考虑到工业生产以及实际应用问题,通过核磁共振成像分析了复配凝胶的水分弛豫时间以及持水性的变化。结果表明:复配前后成胶过程没有发生明显的变化,均分为凝胶弱化期以及凝胶强化期2个阶段,但是在一定程度上改善了单一κ-卡拉胶的频率依赖性;TPA以及凝胶强度的结果表明,复配显著增强了单一凝胶的强度和咀嚼性能;且作为水凝胶重要功能特性之一的持水性在混合体系中也得到显著提升。总体而言,MP可以通过分子间的交联加强同κ-卡拉胶的联系从而改善单一凝胶的质地,0.4%是MP的最优添加浓度。

In the food system,better quality products can often be obtained by combination of different ingredients,and the combination of protein and polysaccharide is one of the most commonly used combination.In this study,the extracted mussel protein(MP) was preheated and κ-carrageenan was compounded in different proportions,and the formation process of the compounded gel was explored through strain scanning,frequency scanning and temperature scanning.Then,TPA and gel strength were used as indicators to explore the influence of different pro-portions of compound on the chewing performance of gel.Considering the industrial production and practical application problems,we further analyzed the changes of water relaxation time and water retention of the composite gel through NMR imaging.The results showed that there was no obvious change in the gelation process before and after compounding,which was divided into two stages:gel weakening stage and gel strengthening stage,but to some extent,it has improved the frequency dependence of single κ-carrageenan.The results of TPA and gel strength showed that the strength and masticatory properties of the single gel were significantly enhanced by the combination.As one of the important functional properties of hydrogels,the water holding capacity has also been significantly improved in the mixed system.In general,MP can be strengthened by intermolecular crosslinking κ-carrageenan can improve the texture of a single gel,and 0.4% MP is the optimal concentration in this experiment.