Page 169 - 《精细化工》2020年第9期

第 37 卷第 9 期 精 细 化 工 Vol.37, No.9
202 0 年 9 月 FINE CHEMICALS Sept. 2020

食品与饲料用化学品
碱性氨基酸修饰乳清蛋白基质凝胶功能性

1
1
1
1
2*
2
王耀松 ，张唯唯 ，马天怡 ，黄梅桂 ，胡荣蓉 ，唐长波
（1. 南京林业大学 轻工与食品学院，江苏 南京 210037；2. 肉品加工与质量控制教育部重点实验室，
南京农业大学 食品科学技术学院，江苏 南京 210095）
摘要：将 L-精氨酸（L-Arg）、L-赖氨酸（L-Lys）和 L-组氨酸（L-His）分别加入到质量浓度为 120 g/L 的乳
清蛋白溶液中，使每种氨基酸的最终质量浓度均分别为 1、3 和 5 g/L，均质后再经 90 ℃加热 30 min 制备
热诱导凝胶，并探讨碱性氨基酸对凝胶功能的改造。通过物化、全质构、吸水性和凝胶电泳等分析手段，
表征溶液的 pH 及其所成凝胶的形貌、质构、水化性质及凝胶内的蛋白浸出组分。结果表明，L-Arg、L-Lys
及 L-His 均能明显提高蛋白成胶溶液的 pH，蛋白都能形成颜色、形貌及“站立性”无明显差别的热诱导凝
胶；L-Arg、L-Lys 显著提高凝胶弹性、黏聚性、咀嚼性及回复性，降低凝胶硬度和胶黏性，而 L-His 除降
低胶黏性外，对凝胶其他质构特性无显著影响。此外，它们对凝胶持水性提升幅度不大，但能够显著提高
凝胶溶胀性，并有效抑制凝胶网络内蛋白浸出，促进蛋白凝胶网络结构的完整化。
关键词：碱性氨基酸；乳清蛋白；质构；水化性质；蛋白浸出性；食品用化学品
中图分类号：TS201.2 文献标识码：A 文章编号：1003-5214 (2020) 09-1883-07

Functional properties of basic amino acids modified whey protein-based gels

1
1
1
1
WANG Yaosong , ZHANG Weiwei , MA Tianyi , HUANG Meigui ,
2*
2
HU Rongrong , TANG Changbo
（1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China;
2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and
Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China）
Abstract: Basic amino acids (BAA) such as L-arginine (L-Arg), L-lysine (L-Lys) and L-histidine (L-His)
solutions with final mass concentrations of 1, 3 and 5 g/L were obtained by mixing with whey protein
solution with a mass concentration of 120 g/L, respectively. Subsequently, these samples were thoroughly
homogenized and then heated at 90 ℃ for 30 min to prepare heat-induced gels. The effects of alkaline
amino acid on the function properties of gels were investigated. The pH of gel forming solution, the
morphology, texture, hydration properties and leaching protein components of gels were characterized by
physicochemical change, texture profile analysis, water adsorption and gel electrophoresis. The result
indicated that L-Arg, L-Lys and L-His all significantly increased the pH of gel-forming solutions. And whey
proteins could form a heat-induced gel with no visible difference in color, morphology and "self-standing
ability". L-Arg and L-Lys also significantly increased springiness, cohesiveness, chewiness and resilience of
gel but dramatically decreased its hardness and gumminess, while L-His had no dominant influence on the
changes of textural properties of the gels (except decreased gumminess). In addition, BAA did not
significantly improve water holding capacity, but they could significantly enhance swelling property of the
gel, effectively inhibit the protein leaching within the gel network, and promote the complete structure of
the protein gel network.

收稿日期：2020-06-26; 定用日期：2020-08-18; DOI: 10.13550/j.jxhg.20200557
基金项目： 国家自然科学基金青年基金项目（31401530，31501509）；国家重点研发计划政府间国际科技创新合作项目（2019YFE0103800）；
江苏省优势学科建设项目青年创新基金（80900604）
作者简介：王耀松（1981—），男，副教授，E-mail：yaosongwang@njfu.edu.cn。联系人：唐长波（1981—），男，副教授，E-mail：
tangcb@njau.edu.cn。