Abstract:

Using mung bean protein （MBP）， curdlan and soybean oil as raw materials， plant-based egg liquid was constructed， and the effects of transglutaminase （TGase）， CaCl₂ and soybean lecithin （SL） on the plant-based egg liquid and its emulsion gels were systematically explored. The properties of the emulsions were studied by particle size， confocal laser scanning microscope （CLSM） and apparent viscosity， and the properties of the emulsion gels were characterized systematically by texture， water holding capacity （WHC） and scanning electron microscope （SEM）. The results showed that when the amount of TGase added was 0.7%， the emulsion particle size was the smallest at 34.67±1.85 μm， while the addition of 0.2% CaCl₂ resulted in the largest particle size at 46.63±0.47 μm. The good emulsifying property of SL caused the droplets to continuously decrease after adding it to the system. The apparent viscosity of the emulsion decreased with the increase of TGase and CaCl₂， and increased with the increase of SL. When 0.3% TG enzyme was added， the emulsion gel had the highest hardness and WHC （231.58 ±10.94 g， 43.39%±0.90%）， while the emulsion gel had the highest hardness （125.37±8.03 g） and the lowest WHC （34.26%±0.46%） when 0.15% CaCl₂ was added. The addition of SL weakened the texture of the emulsion gel. The results of this study demonstrated that the characteristics of plant-based egg liquid and its emulsion gel can be adjusted by TGase， CaCl₂ and SL， which has important guiding significance for improving the quality of plant-based egg liquid and achieving industrialization.

Key words: plant-based egg liquid, emulsion gels, transglutaminase, CaCl₂, soy lecithin

摘要：

采用绿豆蛋白（mung bean protein，MBP）、可得然胶和大豆油等为原料构建植物基蛋液，系统探究了谷氨酰胺转氨酶（transglutaminase，TGase）、CaCl₂和大豆卵磷脂（soybean lecithin，SL）对植物基蛋液及其乳液凝胶的影响。采用粒径、激光共聚焦（confocal laser scanning microscope，CLSM）、表观粘度研究了乳液性质，并通过质构、持水率、扫描电镜（scanning electron microscope，SEM）对乳液凝胶性质进行了系统表征。结果表明，TGase添加量为0.7%，乳液粒径最小为34.67±1.85 μm，CaCl₂添加量为0.2%，乳液粒径最大为46.63±0.47 μm，SL良好的乳化作用使其加入体系后液滴粒径不断减小。乳液表观粘度随TGase和CaCl₂的增加而减小，随SL添加量的增加而增加。添加0.3% TGase，乳液凝胶硬度和持水率最大（231.58 ±10.94 g，43.39%±0.90%），添加0.15% CaCl₂乳液凝胶硬度最大（125.37±8.03 g），持水率最小（34.26%±0.46%），添加SL乳液凝胶质构减弱。研究结果表明，通过TGase、CaCl₂和SL对植物基蛋液及其乳液凝胶特性进行调节，对提升植物基蛋液品质以及实现产业化具有重要的指导意义。

关键词: 植物基蛋液, 乳液凝胶, 谷氨酰胺转氨酶, CaCl₂, 大豆卵磷脂