Abstract：
BACKGROUND: Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2 .
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.
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.
摘要：
背景：植物蛋白广泛用于动物蛋白替代品和健康可持续产品的研究。凝胶特性对于植物蛋白食品的生产至关重要。因此,这项研究研究了使用大豆油调节含或不含CaCl2的大豆蛋白分离-小麦面筋复合材料的凝胶特性。
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。
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。
