魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

以大豆分离蛋白(SPI)、魔芋胶和卡拉胶为原料,研究了不同质量比(1∶0、2∶1、1∶1、1∶2、0∶1)的魔芋胶与卡拉胶复配对热诱导SPI乳液凝胶特性的影响。结果表明:不同质量比的魔芋胶与卡拉胶复配均能显著改善热诱导SPI乳液凝胶的凝胶特性,其中以魔芋胶与卡拉胶质量比为1∶2时制备的SPI乳液凝胶的凝胶性能最佳,乳液的平均粒径从56.59μm降低至36.84μm且液滴分布更均匀,与未添加复配体系的对照组相比,凝胶强度从122.76 g增强至579.40 g,增强了371.98%,形成了更为致密的凝胶网络结构,乳液凝胶的黏弹性得到很大改善,固体性质更明显。

Soybean protein isolate(SPI),konjac gum and carrageenan were used as raw materials.Konjac gum and carrageenan were mixed in different ratios(1∶0,2∶1,1∶1,1∶2,0∶1,mass ratio),and then soybean protein isolate(SPI)was added to prepare heat induced emulsion gel.The influence of different proportions of konjac gum carrageenan on the gel properties of SPI emulsion gel and the related mechanism was studied.It was found that adding different proportions of konjac gum and carrageenan could significantly improve the gel properties of SPI emulsion gel.Moreover,when the ratio of konjac gum and carrageenan was 1∶2,the obtained emulsion gel had the best gel properties.The average particle size of emulsion decreased from 56.59μm to 36.84μm and the distribution of emulsion droplets was more uniform.Compared with the control group without adding the composite system,the gel strength increased 371.98%from 122.76 g to 579.40 g,forming a more dense gel network structure.What’s more,the viscoelastic and solid properties of the emulsion gel were also greatly improved.