花生蛋白-果胶复合乳液凝胶的流变学特性和微观结构

研究不同油相及其添加量对转谷氨酰胺酶诱导制备的花生蛋白-果胶复合乳液凝胶质地特性的影响规律，同时通过流变学和微观结构特性研究探索乳液凝胶的形成机理。结果表明：花生蛋白-果胶复合乳液凝胶的凝胶强度显著高于水凝胶。凝胶外观和储能模量（G’）结果表明油滴与蛋白-果胶组成的凝胶基质相互作用，从而影响乳液凝胶的质地和凝胶强度。油相添加量的增加可以使乳液凝胶的力学性能增强，网络结构更稳定。花生蛋白-果胶复合乳液凝胶的G’值和硬度随油相添加量的增加而增大，说明分散的油滴作为活性填料与凝胶基质相互作用。花生蛋白-果胶复合乳液凝胶的微观结构结果表明，油相添加量60%（V/V）时24度棕榈油为油相的乳液凝胶网络结构更致密。研究结果为花生蛋白-果胶复合乳液凝胶在食品领域的开发利用提供思路。

Rheological Properties and Microstructure of Peanut Protein-Pectin Composite Emulsion Gels

This study investigated the effects of different types and concentrations of oil phase on the texture properties of peanut protein-pectin composite emulsion gels induced by transglutaminase (TG), and it explored the gel formation mechanism by rheological?measurements?and?microstructural?analyses. The results showed that the gel strength of the peanut protein-pectin composite emulsion gels was significantly higher than that of the hydrogel. According to the appearance and the storage modulus (G’), the oil droplets interacted mechanically with the protein-pectin gel matrix, thereby affecting the texture and gel strength of the emulsion gels. Increasing oil phase concentration enhanced the mechanical properties of the emulsion gels and made the network structure more stable. The G’ value and hardness increase with oil phase concentration, indicating that the dispersed oil droplets act as active fillers to interact with the gel matrix. The microstructure of the peanut protein-pectin composite emulsion gel with palm oil at a concentration of 60% (V/V) as the oil phase showed a denser gel network structure.