大豆分离蛋白-玉米淀粉-谷朊粉共混体系热转变特性

doi:10.3864/j.issn.0578-1752.2016.18.016

Abstract

Abstract: 【Objective】 Thermal transition properties of protein-starch mixtures, which are not fully understood, are important for the food processing, such as optimizing the thermal treatment parameters, controlling final product quality and even saving the processing energy.【Method】 Soybean protein isolate (SPI), corn starch (CS) and wheat gluten (WG) were selected as raw materials. The mixtures of SPI-CS, SPI- WG, WG-CS, SPI-CS-WG were blended at the range of 0-100%. Their thermal transition properties were determined using differential scanning calorimetry (DSC),with water content of 50% and heating rate of 10℃·min^-1 over 20 to 130℃.【Result】 With an increase at the water content from 30 to 70%, onset temperature (T_o) and peak temperature (T_p) of SPI 11 S subunits decreased from 105℃ to 95℃ and from 114℃to 99℃, respectively, meanwhile, thermal transition enthalpy (△H)of 11 S subunit increased from 2.8 to 6.2 J·g^-1.△H of CS increased from 3.6 to 14.1 J·g^-1. No thermal transition was observed in WG at 20 to 130℃. It was probably due to the high moisture increasing the molecular mobility of protein or starch. When the moisture was 50%, compared with 100% ingredient, △H of 11 S subunit in SPI-CS mixtures significantly decreased by about 1.41 J·g^-1 in average, meanwhile, T_oand T_p of CS remarkably increased by about 14℃ and 13℃, respectively. Only thermal transition of SPI was observed in SPI-WG mixtures. T_o and △H of 11 S subunit decreased by 2.40 J·g^-1 in SPI-WG mixtures compared with those of 100% SPI. Similarly, only thermal transition of CS was observed in CS-WG mixtures. In WG-CS mixtures, T_p of CS dramatically increased by about 12℃ compared with 100% CS. In SPI-CS-WG mixtures, when CS:WG was 1﹕1, T_o, T_pand △H of 11 S subunit obviously decreased by about 4℃, 5℃ and 1.64 J·g^-1, respectively, compared with 100 % SPI. Competition between protein and starch for absorbing water was probably the reason for the increasing of thermal transition temperature of CS, and steric hindrance of WG or CS may be the reason for the decreasing thermal transition enthalpy of 11 S subunit.【Conclusion】Addition of wheat gluten or corn starch could decrease thermal transition enthalpy of soybean protein and addition soybean protein isolate or wheat gluten could increase thermal transition temperature of corn starch.

Key words: soybean protein isolate, corn starch, wheat gluten, differential scanning calorimetry, thermal transition property

SU Xiao-fang, LI Shu-jing, ZHANG Bo, ZHANG Jin-chuang, ZHANG Wei. Thermal Transition Properties of Soybean Protein Isolate-Corn Starch-Wheat Gluten Mixtures[J].Scientia Agricultura Sinica, 2016, 49(18): 3618-3627.

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