Chitin Microfibers Reinforce Soy Protein Gels Cross-Linked by Transglutaminase
Chitin Microfibers Reinforce Soy Protein Gels Cross-Linked by Transglutaminase
复制标题
甲壳素微纤维增强转谷氨酰胺酶交联的大豆蛋白凝胶
DOI：
10.1021/jf500922n
复制
发表时间：
2014
影响因子：
6.1
通讯作者：
Guo Jian
中科院分区：
文献类型：
--
作者：
Yuan Yang;Sun Ying-En;Wan Zhi-Li;Yang Xiao-Quan;Wu Jun-Feng;Yin Shou-Wei;Wang Jin-Mei;Guo Jian
为了提高凝胶强度，我们尝试将微复合概念引入食品凝胶体系。在不改变甲壳素微纤维化学结构的前提下，利用微流化床制备了稳定的带正电甲壳素微纤维悬浮液。然后在转氨酶交联的β-伴大豆球蛋白（7S）凝胶中显影所获得的宽度约为0.5-5 μm且长度大于500 μm的CMF。7S-CMF复合凝胶的形态学和流变学表征作为蛋白质和CMF浓度的函数进行。结果表明，CMFs网络的存在显著提高了凝胶强度。这种效果是CMFs含量依赖性的，并与海绵状多孔微观结构的形成。我们推断CMFs为凝胶形成提供了初始框架，并为蛋白质凝胶增加了结构刚性。蛋白质的作用是作为静电涂层和凝胶组分参与网络的发展。
To improve the gel strength, we attempt to introduce the microcomposite concept into the food gel system. A stable positively charged chitin microfibers (CMFs) suspension was fabricated by a facile microfluidizer approach without changing its chemical structure. The obtained CMFs bearing width of about 0.5–5 μm and length of more than 500 μm were then developed in a transglutaminase cross-linked β-conglycinin (7S) gel. The morphological and rheological characterizations of the 7S-CMF composited gels were done as a function of the protein and CMFs concentrations. Results showed that the presence of the CMFs network improved the gel strength significantly. This effect was CMFs content dependent and was related to the formation of a sponge-like porous microstructure. We inferred that the CMFs provided an initial framework for gel formation and added structural rigidity to the protein gel. The role of protein was to participate in network development as an electrostatic coating and gelation component.