文献类型：期刊文献

中文题名：pH值对罗非鱼蛋白-大豆蛋白混合热凝胶特性及体外消化性的影响

英文题名：Effect of pH Value on Gelling Properties and in vitro Digestibility of Heat-induced Gel from Tilapia Protein-Soy Protein Mixtures

作者：陈艾霖[1];刘曼曼[1];周春霞[1];洪鹏志[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省现代农业科技创新中心,广东湛江524088

年份：2021

卷号：42

期号：5

起止页码：38

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心、北大核心2020

基金：广东省科技计划项目(2015A020209168);湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)。

语种：中文

中文关键词：鱼分离蛋白;大豆分离蛋白;混合蛋白;凝胶特性;消化性

外文关键词：fish protein isolate;soy protein isolate;mixed protein;gel properties;digestibility

中文摘要：以罗非鱼和大豆为原料分别提取鱼分离蛋白(fish protein isolate,FPI)和大豆分离蛋白(soy protein isolate,SPI),制备罗非鱼蛋白-大豆蛋白(FPI∶SPI=1∶1,质量比)热诱导凝胶,探讨pH值(6.0、6.5、7.0、7.5)对混合蛋白热凝胶特性和体外消化性的影响。结果表明:pH 6.5时罗非鱼蛋白-大豆蛋白混合蛋白热凝胶储能模量G′值大于单一蛋白,凝胶特性最好,硬度和胶黏性相比FPI都得到提升。pH值会影响蛋白质与水分子的结合能力,混合蛋白热凝胶的持水性在pH 6.5时比其它pH值条件下强(P<0.05),达到最大值84.02%,与扫描电镜结果一致,网络结构致密且光滑平整。pH 6.5时,混合蛋白热凝胶的消化率达91.57%,高于其它pH值下的消化率(P<0.05)。因此,通过调节pH值可以改善FPI和SPI混合蛋白热凝胶的凝胶特性和消化性。

外文摘要：Tilapia and soy were used to extract fish protein isolate(FPI)and soy protein isolate(SPI),and the heat-induced tilapia protein-soy protein(FPI∶SPI=1∶1,mass ratio)gel was prepared.Thermally induced gels were used to investigate effect of pH(6.0,6.5,7.0,7.5)on the gelling properties and in vitro digestibility of the mixed proteins gel was determined.The results showed that at pH 6.5,the elasticity modulus G′value of the tilapia protein-soy protein mixed protein gel was greater than the elasticity modulus G′value of the single protein.The pH value affected the binding capacity of the protein and water molecules,making the water retention capacity of the mixed protein gel at pH 6.5 stronger than other pH values(P<0.05),reaching a maximum value of 84.02%,which was consistent with the scanning electron microscope results.The network structure was dense and smooth.At pH 6.5,the digestibility of tilapia-soybean protein thermogel was 91.57%higher than other pH values(P<0.05).Therefore,by adjusting the pH value,the gel properties and digestibility of the mixed protein thermogel of FPI and SPI could be improved.