大豆蛋白基流体胶颗粒的制备及其功能特性研究

Preparation of Soy Protein based Fluid Gel Particles and Their Functional Properties

摘要:

流体胶（fluid gel）颗粒的应用得到了广泛关注，却鲜有研究者关注其大规模的制备方法及颗粒形貌的控制。本研究以大豆分离蛋白（SPI）为主要原料，添加不同量的阿拉伯胶（GA）和吐温80（Tween 80），通过搅拌加热和喷雾干燥等操作，制备获得大豆蛋白基流体胶颗粒；并对其平均粒径、粘度、微观形貌、水分含量、吸湿性和分散性等功能特性进行表征。结果表明，添加GA可以使颗粒表面变得光滑、塌陷减少，且添加1.6 % GA所得颗粒粒径最小；添加Tween 80可以使颗粒表面粗糙度增加，形成圆球状。流体胶颗粒的吸湿性会随着Tween 80的增加而迅速增加，GA的添加对颗粒的吸湿性影响不大。添加Tween 80会改善流体胶颗粒润湿性。以该颗粒替代部分SPI制备热制凝胶可增加凝胶的硬度。该颗粒可修饰食品体系的粘度和质构特性，可作为新一代的蛋白基配料应用于食品加工。

Abstract:

The applications of fluid gel particles have been of widespread interest, but researchers have rarely focused on the large-scale production and the control of the particle morphology. In this study, soy protein isolate (SPI) was used as the main raw material, and different amounts of gum arabic (GA) and Tween 80 were added to prepare soy protein based fluid gel particles by heat treatment with continuous stirring and spray drying process. The functional properties of the obtained fluid gel particles, including average particle size, viscosity, morphology, moisture content, hygroscopicity, and dispersibility were characterized. The results showed that the surface of the particles prepared with GA was smooth and the number of collapses was reduced. Particles prepared with the addition of 1.6% GA were smaller than the other fluid gel particles. The addition of Tween 80 allowed the particles to become spherical and increased the roughness of the particle surface. The hygroscopicity of the particles increased rapidly with increasing amount of added Tween 80, but was not affected significantly with the addition of GA. The wettability of the particles could be improved by adding Tween 80. The hardness of the soy protein based heat-set gel could be enhanced when this type of particles were used to partially replace SPI. These fluid gel particles can modify the viscosity and textural properties of food systems, and can serve as a new generation of protein based ingredient in food processing.