张彩霞,穆伟豪,高佳嘉,胡海玥,杨晨,汪建明

• 1:天津科技大学食品科学与工程学院

摘要(Abstract)：

豆粕富含膳食纤维和大豆蛋白，经纤维素酶酶解后的豆粕酶解物具备形成凝胶的潜质。以豆粕为原料，利用纤维素酶对豆粕进行酶解后得到豆粕酶解物。通过加入不同添加量(0.05%～0.25%)的3种盐离子(CaSO_4、CaCl_2、MgCl_2)与葡萄糖酸-δ-内酯(glucono-δ-lactone, GDL)水浴加热制备豆粕凝胶，分析添加盐离子对酶解豆粕凝胶特性的影响。结果表明，添加0.15%CaCl_2的酶解豆粕凝胶具有较高的持水性，为62.78%,储能模量为3 779.09 Pa,可溶性蛋白含量为0.38 mg/mL,疏水相互作用占比为78.17%,游离巯基含量为5.25μmol/g,二级结构中β-折叠含量为42.12%。微观结构结果表明，添加适量的CaSO_4和CaCl_2有助于酶解豆粕凝胶形成致密的网络结构，添加MgCl_2形成的凝胶网络结构均匀性降低。该研究为利用盐离子与GDL协同作用制备酶解豆粕凝胶提供了一定的理论依据，有助于拓宽豆粕在食品工业中的综合利用。

关键词(KeyWords)： 酶解豆粕;盐离子;协同作用;凝胶特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年科学基金项目(32001626)

作者(Author): 张彩霞,穆伟豪,高佳嘉,胡海玥,杨晨,汪建明

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