Page 186 - 《精细化工》2023年第9期

第 40 卷第 9 期 精 细 化 工 Vol.40, No.9
20 23 年 9 月 FINE CHEMICALS Sept. 2023

食品与饲料用化学品

CaCl 调节银杏果分离蛋白/果胶复合凝胶质构特性
2

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何振东，尤洁瑜，张露妍，张 薇，王耀松
（南京林业大学 轻工与食品学院，江苏 南京 210037）

摘要：将 CaCl 2 加入质量浓度为 120 g/L 银杏果分离蛋白（GSPI）水溶液及质量浓度为 5 g/L 果胶（酯化度分别
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为 38%和 76%）水溶液中，使 Ca 最终质量浓度分别为 0.05、0.11 和 0.22 g/L，基于此溶胶制备热诱导 GSPI/
果胶复合凝胶。采用粒径和 ζ-电位法、流变学及质构学、SDS-PAGE、FTIR 和 SEM 测试了溶胶的物化性质、成
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胶过程及复合凝胶的功能性和微观结构，探讨了 Ca 对蛋白/果胶复合凝胶性能的影响及其潜在的机制。结果表
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明，添加 Ca 降低溶胶粒径，但不改变其带电量；降低溶胶流变学特性，破坏复合凝胶形成；进而弱化凝胶质
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构特性，但对其持水性无显著影响。Ca 破坏蛋白与果胶间的作用，竞争性地与果胶结合。随着 Ca 质量浓度
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的增加，以上效应表现更显著。相比之下，高酯化度果胶比低酯化度果胶对 Ca 更为敏感。
关键词：银杏果分离蛋白；果胶；CaCl 2 ；质构；食品化学品
中图分类号：TS201.2 文献标识码：A
文章编号：1003-5214 (2023) 09-2034-08 开放科学 (资源服务) 标识码 (OSID)：

Calcium chloride regulating the texture of Ginkgo biloba seed
protein isolate/pectin composite gels

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HE Zhendong, YOU Jieyu, ZHANG Luyan, ZHANG Wei, WANG Yaosong
（College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China）

Abstract: CaCl 2 was added into the composite solutions of Ginkgo biloba seed protein isolate (GSPI) with
a mass concentration of 120 g/L and pectin (esterification degree of 38% and 76%, respectively) with a
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mass concentration of 5 g/L to make solutions with the final Ca mass concentration of 0.05, 0.11 and 0.22
g/L. The solutions obtained were then heated to develop GSPI/pectin composite gels. Physiochemical
properties of gel-forming solutions, gelling process of the solutions, functionality and microstructures of the
composite gels were analyzed by particle size and ζ-potential method, rheology, texture profile analysis,
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SDS-PAGE, FTIR and SEM. The effect of Ca on the properties of protein/pectin composite gels and the
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underlying mechanisms were further investigated. The results indicated that the addition of Ca reduced the
particle size of GSPI/pectin but showed no influence on their electric charge, degraded the rheological
properties of the heat-induced gels, and impaired the formation of fine structure of the gels. As a result, the
gels' textural properties were compromised, but their water holding capacity was not affected significantly.
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Ca disrupted the balance of GSPI/pectin assembly because they bound competitively to pectin and
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obstructed the interaction between GSPI with pectin. The increase of Ca mass concentrations resulted in a
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more pronounced effect. In contrast, pectins with high esterification degree were more sensitive to Ca than
pectins with low esterification degree.
Key words: Ginkgo biloba seed protein isolate; pectin; CaCl 2; texture; food chemicals

银杏在中国种植广泛，利用其果实、叶的历史 中蛋白组分食用价值较为显著，其含量为 10%~
[1]
悠久，它们具有众多的食用和医药价值 。银杏果 20%，是一种球蛋白，因其氨基酸组成及比例合理，

收稿日期：2022-12-09; 定用日期：2023-02-25; DOI: 10.13550/j.jxhg.20221136
基金项目：国家自然科学基金青年基金项目（31401530）；白马未来食品研究院揭榜挂帅项目（JBGS-2021-02）
作者简介：何振东（1997—），男，硕士生。联系人：王耀松（1981—），男，博士，副教授，E-mail：yaosongwang@njfu.edu.cn。