亲水胶体调控全牡蛎-大豆分离蛋白热诱导凝胶的形成机制

Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids

为了更有效地利用牡蛎资源,并为牡蛎凝胶制品提供新的可行途径,本文系统分析了全牡蛎-大豆分离蛋白(SPI)复合凝胶的凝胶机理,梳理了亲水胶体调控热诱导凝胶形成的关键因素及其对热不可逆复合凝胶形成机制的影响。研究了不同比例的魔芋葡甘聚糖(KGM)/κ-卡拉胶(κ-C)(0:5、2:3、1:1、3:2、4:1、5:0)和不同添加量的Ca(OH)_(2)(0.4%、0.6%、0.8%、0.9%、1.0%)制备的全牡蛎-大豆分离蛋白(SPI)复合凝胶的流变特性、凝胶强度、红外光谱、分子相互作用力和微观结构等。结果表明,随着KGM/κ-C比例和Ca(OH)_(2)添加量的增加,复合凝胶的凝胶特性显著改善,表现为胶凝点升高及固态属性增强。这种改善主要归因于分子间氢键作用力的增强,使复合凝胶的微观结构变得更加致密。在不同条件下,以KGM/κ-C比例为3:2(m/m)和Ca(OH)_(2)添加量为0.8%(m/v)时制备的凝胶性能表现最佳。

This study aimed to utilize oyster resources more effectively and provide novel feasible methods for the production of oyster gel products.In this study,the gelation mechanism of whole oyster-soybean isolate protein composite gels was systematically analyzed.Moreover,the key factors of hydrophilic colloids that regulate thermally induced gel formation and their effects on the gel properties of thermally irreversible composite gels were determined.The rheological properties,gel strength,infrared spectroscopy,interaction force,and microstructure of whole oyster-soybean protein isolate composite gels prepared with different konjac glucan(KGM)/κ-carrageenan(κ-C)ratios(0:5,2:3,1:1,3:2,4:1,5:0)and different amounts of Ca(OH)_(2)(0.4%,0.6%,0.8%,0.9%,1.0%)added were investigated.The results indicated that as the KGM/κ-C ratio and the amount of Ca(OH)_(2) increase,the gel properties of the composite gel were significantly improved,characterized by a higher gelation point and enhanced solid-like attributes.This improvement was primarily attributed to the strengthened intermolecular hydrogen bonding,which leaded to a more compact microstructure of the composite gel.The best performance under different conditions was observed when the gels were prepared with a KGM/κ-C ratio of 3:2(m/m)and Ca(OH)_(2) addition of 0.8%(m/v).