馬鈴薯蛋白-黃原膠復合物的制備及微流變特性

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中圖分類號：TS235.2 文獻標志碼：A

DOI：10.3969/j.issn.1000-9973.2025.07.030

文章編號：1000-9973（2025）07-0204-06

Preparation and Microrheological Properties of Potato Protein-Xanthan Gum Complex

JI Yue1'2，LIU Yang1，LI Shuai-hao1，WEI Jia-yi1，WANG Yu1 ， ZHANG Yan-yan1，2，LIU Xing-li1，2 * （1.College of Food and Bioengineering， Zhengzhou University of Light Industry， Zhengzhou 450001， China；2. Key Laboratory of Cold Chain Food Processing and Safety Control，Ministry of Education，Zhengzhou 45000l，China）

Abstract： Potato protein and xanthan gum are used as the raw materials to prepare complex， and the changes of particle size，potential，secondary structure，microrheological properties and microstructure of potato protein-xanthan gum complexes in three different states are studied. The results show that in the phase separation state，the particle size is the largest， while the potential and surface hydrophobicity are the smallest. This may be due to the enhanced electrostatic interaction，which forms larger aggregates and leads to intermolecular self aggregation. During the process of complexes from mutual dissolution to phase separation，the β -fold gradually increases，while the β -angle gradually decreases，and the α -helix and random coil remain stable，indicating thatthe protein structurechanges fromlooseto tight.Theanalysis of microrheological properties shows that the complex in the phase separation state has the highest macroscopic viscosity factor value and the largest viscosity，and the speed of particle movement slows down. There are strong forces among the emulsion droplets，making the system more stable. This study has provided a certain reference for the in-depth research and product development of potato protein，improved the utilization rate of potato protein，and expanded its application scope.

Keywords：potato protein；complex；aggregation；microrheology

馬鈴薯蛋白（PP）是馬鈴薯淀粉加工后的副產(chǎn)物[1]，具有多種均衡的氨基酸組分[2]。（剩余11686字）