642023,Vol.44,No.04食品科学※食品化学罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用杨杨，王梦桔，王悦，边鑫，范婧，马春敏，石彦国，李笑梅，张娜*（哈尔滨商业大学食品工程学院，黑龙江哈尔滨150028）摘要：通过碱处理法制备罗望子种仁球蛋白（tamarindseedglobulin，TSG）-表没食子儿茶素没食子酸酯（(－)-epigallocatechin-3-gallate，EGCG）共价化合物，采用紫外-可见光谱分析TSG-EGCG共价复合物结合率并优化结合条件。采用色差计、质构分析仪和扫描电子显微镜研究TSG-EGCG共价复合物添加量对乳化香肠蒸煮损失、保水性和质构的影响。结果表明：当TSG与EGCG质量比1∶0.1、反应pH9.5、反应温度30℃时，复合物的结合率达到最大值。与添加TSG的乳化香肠相比，添加TSG-EGCG复合物的乳化香肠微观结构更加紧密，立体凝胶网络更加均匀清晰，同时蒸煮损失率、保水性及质构特性得到明显改善。综上，TSG-EGCG复合物可以改良乳化香肠的感官品质，且当添加量为2%时，乳化香肠的品质得到明显改善。关键词：罗望子种仁球蛋白；表没食子儿茶素没食子酸酯；共价复合；乳化香肠；品质PreparationofTamarindSeedGlobulin-EGCGCovalentComplexandItsApplicationinEmulsifiedSausagesYANGYang,WANGMengju,WANGYue,BIANXin,FANJing,MAChunmin,SHIYanguo,LIXiaomei,ZHANGNa*(CollegeofFoodEngineering,HarbinUniversityofCommerce,Harbin150028,China)Abstract:Inthisstudy,acovalentcomplexbetweentamarindseedglobulin(TSG)andepigallocatechin-3-gallate(EGCG)waspreparedbyalkalitreatment.UV-visiblespectroscopywasusedtoanalyzethebindingrateofTSG-EGCGcovalentcomplexandthebindingconditionswereoptimized.TheeffectsofaddingdifferentamountsofTSG-EGCGcovalentcomplexonthecookingloss,water-holdingcapacityandtextureofemulsifiedsausageswerestudiedusingacolordifferencemeter,atextureanalyzerandascanningelectronmicroscope(SEM).TheresultsshowedthatreactionatpH9.5and30℃withamassratioofTSGtoEGCGof1:0.1gavethemaximumbindingrate.ComparedwithTSG,themicrostructureofemulsifiedsausagesaddedwithTSG-EGCGcomplexwasmorecompact,thethree-dimensionalgelnetworkwasmoreuniformandclear,andthecookingloss,water-holdingcapacityandtexturepropertiesweresignificantlyimproved.Inconclusion,TSG-EGCGcomplexcanimprovet...
