网络互穿型黑豆皮可溶性膳食纤维双交联复合胶的形成机制与功能研究

食品胶是现代食品工业中重要的食品添加剂，传统复配胶常作为胶凝添加剂和脂肪替代剂。互穿网络双交联体系可以使两种凝胶分子间形成相互穿越的网络形态，经两种交联剂键合而形成致密复合的网络结构。此复合胶具有更稳定的形态和更强的胶凝性，具有更好的持水持油能力。此体系用于制备新型食品胶在国内外还鲜有报道。申请人前期从黑豆加工过程中的废弃物黑豆皮中获得了一种可溶性膳食纤维（SDF），其在钙离子的存在下具有较好的成胶性能，并显示出极好的胆酸结合能力。本项目基于互穿网络双交联体系，将不同比例的黑豆皮SDF和明胶进行互穿交联，通过加入两者的凝胶交联剂钙离子和谷氨酰胺转氨酶，可以形成网络连续地相互穿插结构，从而绿色定向地改善膳食纤维凝胶的力学强度和成胶性能。通过阐明互穿复合胶的形成机制和胶凝规律，为新型食品胶凝剂的开发提供新思路，拓展膳食纤维的应用领域，并为食品加工废弃物二次利用提供新方向。

Food gel is an important food additive in food industry. The traditional mixed gel can be used as fat substitute and gel additive. The interpenetrating polymer network can form an interlaced network of two kinds of gel molecules with a dense composite network structure after bi-crosslinked, which can enhance the capacities of gelation and holding water. This technology could be used to prepare novel food gels and there has been few report on it till now. Soluble dietary fiber (SDF) is a kind of polysaccharides by the alkaline hydrogen peroxide treatment of black soybean coats in the oil processing. It has good gel ability at the presence of calcium ions and excellent binding bile acid capacity. In this project, we would like to prepare interpenetrating network gels with different proportions of SDF from black bean coats and gelatin. By adding two kinds of gel crosslinking agents, calcium ion and glutamine transaminase, an interpenetrating network could be formed with improved mechanical strength and gelation. It will provide new ideas for the research of novel food gel additives, and develop the new application of functional dietary fiber. It also could guide the new direction for the recycling of food processing waste.