Abstract：
In the context of starch-protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch-protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G\') decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G\' increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.
摘要：
在淀粉-蛋白质复合凝胶的背景下，蛋白质对凝胶形成的影响显着塑造了淀粉凝胶的质构属性，导致不同的结果。这项研究旨在评估豌豆蛋白（PP）的不同比例如何影响淀粉-蛋白质复合凝胶的性质和结构在低（10wt％）和高（40wt％）固体浓度。PP的添加对两种凝胶具有相反的效果。与纯淀粉凝胶相比，含20%PP的低浓度复合凝胶(LCG)硬度降低48.90±0.33%,储能模量(G')从14,100Pa下降到5250Pa，表明PP对LCG的软化作用。相反，含有20%PP的高浓度复合凝胶(HCG)的硬度提高了62.19±0.03%,G\'从12,100Pa增加到41,700Pa，强调PP对HCG的增强作用。SEM和荧光显微镜图像显示PP在LCG中引起不均匀的网络尺寸，而PP含量为20%的HCG，PP,与淀粉一起，形成了一个三维网络。本研究为设计和生产具有不同质构特性的富含蛋白质的淀粉凝胶产品提供了有价值的见解和指导。
