方晨璐¹，李 超^2，3，王 莹¹，孟茁越¹

（1.咸阳职业技术学院医药化工学院，西安712000；2.陕西省产品质量监督检验研究院，西安710048；

3.陕西科技大学化学与化工学院，西安710021）

摘要：基于蛋白质在改善淀粉特性方面的良好潜力，研究不同比例的绿豆淀粉与大豆分离蛋白复合物的糊化、质构、体外消化特性与结构。结果表明：添加大豆分离蛋白比例为10%的复合物的糊化温度升高12.5%，峰值黏度、谷值黏度、终值黏度分别降低34.7%、74.7%、41.2%；硬度、内聚性、胶黏性、弹性分别降低26.2%、44.4%、59.0%、68.1%。大豆分离蛋白可使复合物在模拟体外胃和肠消化时具有更高的固形物比例和D-葡萄糖含量。大豆分离蛋白添加比例越大，复合物的网络结构越疏松，相对结晶度和短程有序度更低。研究结果旨在为蛋白质在淀粉基食品中应用提供理论参考。

关键词：绿豆淀粉；大豆分离蛋白；体外消化；结构

中图分类号：TS235.1 文献标识码：A 文章编号：1674-506X（2025）05-0026-0008

Study on the Texture，in Vitro Digestion Characteristics and Structure of Mung Bean Starch-Soy Protein Isolate Complex

FANG Chenlu¹，LI Chao^2，3，WANG Ying¹，MENG Zhuoyue¹

（1.School of Pharmaceutical and Chemical Engineering，Xianyang Polytechnic Institute，Xi’an 712000，China；

2.Shaanxi Testing Institute of Product Quality Supervision，Xi’an 710048，China；

3.School of Chemistry and Chemical Engineering，Shaanxi University of Science and Technology，Xi’an 710021，China）

Abstract: Based on the good potential of proteins in improving starch properties，the gelatinization，texture，in vitro digestion characteristics， and structure of the mung bean starch and soy protein isolate complexes with different proportions were studied. The results showed that the gelatinization temperature of the complex with a 10% proportion of soy protein isolate added increased by 12.5%，while the peak viscosity，valley viscosity，and final viscosity decreased by 34.7%， 74.7%， and 41.2%， respectively； hardness， cohesiveness， adhesiveness， and elasticity decreased by 26.2%，44.4%，59.0%，and 68.1%，respectively. Soy protein isolate could increase the proportion of solid content and D-glucose content of the complex when simulating in vitro gastric and intestinal digestion. The larger the proportion of soy protein isolate added，the porosity of the network structure of the complex increased，and the relative crystallinity and short-range orderliness lowered. The research results aim to provide theoretical reference for the application of proteins in starch based foods.

Keywords: mung bean starch；soy protein isolate；in vitro digestion；structure

doi: 10.3969/j.issn.1674-506X.2025.05-003