蛋清蛋白对甘薯湿粉条多尺度结构及品质特性的影响机制OA

To investigate the influence mechanism of egg white protein on the quality characteristics and multi-scale structure of wet sweet potato vermicelli,the cooking properties,textural characteristics,thermal stability,microstructure,crystalline structure,and intermolecular interactions of the vermicelli were analyzed by regulating the addition ratio of egg white protein(0％～15％).The results showed that an appropriate amount of egg white protein(10％)could optimize product quality,reducing the cooking loss rate(9.32％)and improving textural properties(decreased hardness and increased springiness).Microstructural observation revealed that the protein induced the formation of a more porous and loose gel network.Mechanistic studies indicated that egg white protein primarily interacted with starch through physical interactions such as hydrogen bonding,without altering the chemical structure or crystalline pattern of starch.However,it significantly inhibited the retrogradation process of starch molecules in the wet vermicelli,reducing the relative crystallinity from 12.76％to 7.06％.The addition of 5％～10％protein promoted local ordering of the starch double helix structure,while the addition of 15％protein disrupted this ordered structure due to steric hindrance effects.Thermogravimetric analysis confirmed that the thermal stability of the composite gel network in the wet vermicelli was significantly enhanced.Egg white protein regulated the gelation and retrogradation behavior of sweet potato starch at multiple scales through physical cross-linking and competitive hydration,thereby improving the quality characteristics of wet sweet potato vermicelli.This study provides a theoretical reference for the application of protein in improving the quality of starch-based foods.