PDF(Pubmed)
Abstract：
Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.
摘要：
凝胶化,作为大豆分离蛋白(SPI)的重要功能特性,可以通过食品制造中的一些绿色技术来改进，包括超声波,超高压和微波处理。这项工作研究了SPI提取中碱性溶解步骤与超声处理相结合对蛋白质性质的影响。制备改性SPI的TGase诱导凝胶,探讨超声对凝胶性质的影响,包括结构，力量,持水性和流变特性。此外,分析了传统超声修饰SPI与现有修饰方法的差异。结果表明，超声辅助提取法可使提取率从24.68%显著提高到42.25%。此外，用谷氨酰胺转氨酶(TGase)诱导的SPI凝胶的超声辅助改性表现出机械性能的显著改善,如纹理，保水能力和流变特性，特别是,在400W超声强度下提取180s的SPI在凝胶特性方面显示出最佳的整体性能。我们的方法有效地使凝胶结构均匀化，与传统超声方法相比，增强了机械性能，这降低了能源消耗和成本。这些发现为食品制造中高胶凝SPI的生产提供了见解。
