植物基蛋液体系构建及其特性研究

doi:10.19586/j.2095-2341.2023.0060

生物技术进展 ›› 2023, Vol. 13 ›› Issue (5): 760-770.DOI: 10.19586/j.2095-2341.2023.0060

植物基蛋液体系构建及其特性研究

职兰懿(), 刘哲, 王强(), 石爱民()

中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193

收稿日期:2023-04-26 接受日期:2023-05-18 出版日期:2023-09-25 发布日期:2023-10-10
通讯作者: 王强,石爱民
作者简介:职兰懿 E-mail: 3224603638@qq.com
基金资助:
国家自然科学基金项目(32172149);国家农业科技创新工程项目(CAAS-ASTIP-2020-IFST);中国农业科学院青年创新专项(Y2022QC11)

Construction and Characterization of Plant-based Egg Liquid System

Lanyi ZHI(), Zhe LIU, Qiang WANG(), Aimin SHI()

Key Laboratory of Agro-products Processing，Ministry of Agriculture and Rural Affairs，Institute of Food Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193，China

Received:2023-04-26 Accepted:2023-05-18 Online:2023-09-25 Published:2023-10-10
Contact: Qiang WANG,Aimin SHI

摘要/Abstract

摘要：

采用绿豆蛋白（mung bean protein，MBP）、可得然胶和大豆油等为原料构建植物基蛋液，系统探究了谷氨酰胺转氨酶（transglutaminase，TGase）、CaCl₂和大豆卵磷脂（soybean lecithin，SL）对植物基蛋液及其乳液凝胶的影响。采用粒径、激光共聚焦（confocal laser scanning microscope，CLSM）、表观粘度研究了乳液性质，并通过质构、持水率、扫描电镜（scanning electron microscope，SEM）对乳液凝胶性质进行了系统表征。结果表明，TGase添加量为0.7%，乳液粒径最小为34.67±1.85 μm，CaCl₂添加量为0.2%，乳液粒径最大为46.63±0.47 μm，SL良好的乳化作用使其加入体系后液滴粒径不断减小。乳液表观粘度随TGase和CaCl₂的增加而减小，随SL添加量的增加而增加。添加0.3% TGase，乳液凝胶硬度和持水率最大（231.58 ±10.94 g，43.39%±0.90%），添加0.15% CaCl₂乳液凝胶硬度最大（125.37±8.03 g），持水率最小（34.26%±0.46%），添加SL乳液凝胶质构减弱。研究结果表明，通过TGase、CaCl₂和SL对植物基蛋液及其乳液凝胶特性进行调节，对提升植物基蛋液品质以及实现产业化具有重要的指导意义。

关键词: 植物基蛋液, 乳液凝胶, 谷氨酰胺转氨酶, CaCl₂, 大豆卵磷脂

Abstract:

Using mung bean protein （MBP）， curdlan and soybean oil as raw materials， plant-based egg liquid was constructed， and the effects of transglutaminase （TGase）， CaCl₂ and soybean lecithin （SL） on the plant-based egg liquid and its emulsion gels were systematically explored. The properties of the emulsions were studied by particle size， confocal laser scanning microscope （CLSM） and apparent viscosity， and the properties of the emulsion gels were characterized systematically by texture， water holding capacity （WHC） and scanning electron microscope （SEM）. The results showed that when the amount of TGase added was 0.7%， the emulsion particle size was the smallest at 34.67±1.85 μm， while the addition of 0.2% CaCl₂ resulted in the largest particle size at 46.63±0.47 μm. The good emulsifying property of SL caused the droplets to continuously decrease after adding it to the system. The apparent viscosity of the emulsion decreased with the increase of TGase and CaCl₂， and increased with the increase of SL. When 0.3% TG enzyme was added， the emulsion gel had the highest hardness and WHC （231.58 ±10.94 g， 43.39%±0.90%）， while the emulsion gel had the highest hardness （125.37±8.03 g） and the lowest WHC （34.26%±0.46%） when 0.15% CaCl₂ was added. The addition of SL weakened the texture of the emulsion gel. The results of this study demonstrated that the characteristics of plant-based egg liquid and its emulsion gel can be adjusted by TGase， CaCl₂ and SL， which has important guiding significance for improving the quality of plant-based egg liquid and achieving industrialization.

Key words: plant-based egg liquid, emulsion gels, transglutaminase, CaCl₂, soy lecithin

中图分类号:

TS210.1

职兰懿, 刘哲, 王强, 石爱民. 植物基蛋液体系构建及其特性研究[J]. 生物技术进展, 2023, 13(5): 760-770.

Lanyi ZHI, Zhe LIU, Qiang WANG, Aimin SHI. Construction and Characterization of Plant-based Egg Liquid System[J]. Current Biotechnology, 2023, 13(5): 760-770.

图/表 7

图1 植物基蛋液机制图

Fig. 1 Mechanism of plant-based egg liquid

图2 不同加工条件对植物基蛋液粒径的影响A：不同TGase添加量对蛋液粒径的影响；B：不同CaCl2添加量对蛋液粒径的影响；C：不同SL添加量对蛋液粒径的影响。同一图内不同小写字母表示数据间差异具有统计学意义（P<0.05）。

Fig. 2 Particle size of plant-based egg liquid under different processing conditions

图3 不同条件下植物基蛋液的CLSM结果

Fig. 3 CLSM results of plant-based egg liquid under different conditions

图4 不同加工条件对植物基蛋液表观粘度的影响A：不同TGase添加量对蛋液表观粘度的影响； B：不同CaCl2添加量对蛋液表观粘度的影响； C：不同SL添加量对蛋液表观粘度的影响。

Fig. 4 Apparent viscosity of plant-based egg liquid under different processing conditions

图5 TGase对植物基蛋液乳液凝胶质构和持水率的影响A： TGase添加量对硬度的影响； B： TGase添加量对胶凝性的影响； C： TGase添加量对咀嚼性的影响； D： TGase添加量对持水率的影响； E： SEM图。图内不同小写字母表示数据间有统计学差异（P<0.05）。

Fig. 5 Effects of TGase on texture and water holding capacity of plant-based egg emulsion gels

图6 CaCl2对植物基蛋液乳液凝胶质构和持水率的影响A： CaCl2添加量对硬度的影响； B： CaCl2添加量对胶凝性的影响； C： CaCl2添加量对咀嚼性的影响； D： CaCl2添加量对持水率的影响； E： SEM图。图内不同小写字母表示数据间有统计学差异（P<0.05）。

Fig. 6 Effects of CaCl2 addition amount on texture and water holding capacity of plant-based egg emulsion gels

图7 SL对植物基蛋液乳液凝胶质构和持水率的影响A： SL添加量对硬度的影响； B： SL添加量对胶凝性的影响； C： SL添加量对咀嚼性的影响； D： SL添加量对持水率的影响； E： SEM图。图内不同小写字母表示数据间有统计学差异（P<0.05）。

Fig. 7 Effects of different SLaddition amount on texture and water holding capacity of plant-based egg emulsion

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植物基蛋液体系构建及其特性研究

Construction and Characterization of Plant-based Egg Liquid System

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