RESULTS: Oil droplets filled protein network pores under the addition of soybean oil (1-2%). This resulted in an enhanced gel hardness and water holding capacity. Further addition of soybean oil (3-4%), oil droplets and some protein-oil compounds increased the distance between the protein molecule chain. The results of Fourier transform infrared spectroscopy and intermolecular interaction also showed that the disulfide bond and β-sheet ratio decreased in the gel system, which damaged the overall structure of the gel network. Compared with the addition of 0 m CaCl2 , salt ion reduced the electrostatic repulsion between proteins, and local protein cross-linking was more intense at 0.005 m CaCl2 concentration. In the present study, structural properties and rheological analysis showed that the overall strength of the gel was weakened after the addition of CaCl2 .
CONCLUSIONS: The presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate-wheat gluten (SPI-WG) composite gel. Excessive soybean oil may hinder protein-protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl2 significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.
结果:证明在添加大豆油(1〜2%)的情况下,油滴填充了蛋白质网络孔。这导致增强的凝胶硬度和WHC。进一步添加大豆油(3~4%),油滴和一些蛋白质-油化合物增加了蛋白质分子链之间的距离。FT-IR和分子间相互作用的结果也表明凝胶体系中二硫键和β-折叠率降低,这破坏了凝胶网络的整体结构。与0MCaCl2添加量比拟,盐离子减少了蛋白质之间的静电排斥,在0.005MCaCl2浓度下,局部蛋白质交联更加强烈。在这项研究中,结构性质和流变学分析表明,加入CaCl2后凝胶的整体强度有所减弱。
结论:适量大豆油的存在可以填充凝胶孔,并改善SPI-WG复合凝胶的质构特性和网络结构。过量的大豆油可能阻碍蛋白质-蛋白质相互作用并不利地影响蛋白质凝胶。此外,CaCl2的存在或不存在显著影响SPI-WG复合蛋白凝胶的胶凝性质。本文受版权保护。保留所有权利。