Lei Yu-Chen, Zhao Xia, Li Dong, Wang Li-Jun, Wang Yong
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2022 Mar 2;11(5):734. doi: 10.3390/foods11050734.
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
通过选择阴离子多糖（κ-卡拉胶）和中性多糖（瓜尔胶），研究了两种多糖对藻蓝蛋白凝胶性能和微观结构的影响。对藻蓝蛋白-多糖复合凝胶的线性和非线性流变特性及微观结构进行了评估。结果表明，κ-卡拉胶和瓜尔胶均可增强藻蓝蛋白凝胶的网络结构并减弱频率依赖性。含0.4%κ-卡拉胶的样品具有最高的凝胶强度。所有样品均表现出I型行为（循环间应变稀化）且主要为弹性行为。随着κ-卡拉胶浓度的增加，疏水相互作用和二硫键在维持凝胶三维结构中起重要作用。过高浓度的瓜尔胶会阻碍蛋白质二硫键的形成。本研究可为食品工业中基于藻蓝蛋白和具有理想质地的不同多糖设计和开发新型食品提供理论依据。
