摘要
【目的】基于热诱导凝胶特性评价共混合法和共沉淀法制备豌豆(Pisum sativum L.)-草鱼(Ctenopharyngodon idellus)双蛋白的优劣。【方法】以豌豆和草鱼为原料,采用等电点共沉淀法制备豌豆分离蛋白(PPI)、草鱼分离蛋白(CPI)和豌豆-草鱼共沉淀双蛋白(Co);将PPI与CPI以质量比1∶1直接混合得到豌豆-草鱼共混合双蛋白(BL)。以单一蛋白PPI、CPI为对照,分析4种蛋白质的理化性质和热诱导蛋白凝胶品质,比较BL和Co的热诱导凝胶结构和性质。【结果】与BL比较,Co的游离巯基含量更高(P<0.05),表面疏水性更低(P<0.05),vicilin与leguminα+β光密度比值是BL的2.82倍。Co热诱导凝胶品质较好,持水性和硬度分别为91.75%、42.60 g,显著高于BL、PPI、CPI(P<0.05),微观结构均匀、致密,凝胶性质总体优于PPI、CPI、BL,体现协同增强作用;BL则表现出一定的拮抗效应。【结论】共沉淀法制备的双蛋白热诱导凝胶特性优于共混合法。
【Objective】The advantages and disadvantages of preparation of dual-protein by blending and co-precipitation are to be evaluated based on the properties of heat-induced gel.【Methods】Pea protein isolate(PPI),grass carp protein isolate(CPI)and pea-carp protein co-precipitates(Co)were prepared from pea and grass carp by isoelectric solubilization/co-precipitation method.PPI and CPI were blended at a mass ratio of 1∶1 to get pea-grass carp protein blended(BL).Using single protein PPI and CPI as control,the physicochemical properties of the four proteins and quality indexes of the four heat-induced protein gels were analyzed,and the structure and properties of heat-induced gel of BL and Co were compared.【Results】Compared with BL,Co has higher sulfhydryl content(P<0.05),lower surface hydrophobicity(P<0.05),its value of vicilin/leguminα+βwas 2.82 times that of BL.Co heat-induced gel had better quality,and its water holding capacity and hardness were 91.75%and 42.60 g respectively,which were significantly higher than those of BL,PPI and CPI(P<0.05).The microstructure of Co is uniform and dense,and the gel properties of Co are generally superior to those of BL,PPI and CPI,reflecting the synergistic strengthening effect.BL showed antagonistic effect to some extent.【Conclusion】The heat-induced gels of dual-protein prepared by co-precipitation were superior to those prepared by blending.
作者
周小虎
章超桦
赵良忠
周晓洁
黄展锐
周春霞
曹文红
郑惠娜
ZHOU Xiao-hu;ZHANG Chao-hua;ZHAO Liang-zhong;ZHOU Xiao-jie;HUANG Zhan-rui;ZHOU Chun-xia;CAO Wen-hong;ZHENG Hui-na(College of Food Science and Technology,Guangdong Ocean University//Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088,China;College of Food and Chemical Engineering,Shaoyang University//Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《广东海洋大学学报》
CAS
北大核心
2022年第3期79-86,共8页
Journal of Guangdong Ocean University
基金
广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)。
关键词
双蛋白
共沉淀
共混合
凝胶特性
豌豆蛋白
草鱼蛋白
dual-protein
co-precipitation
blending
gel properties
pea protein
grass carp protein
