大豆蛋白基产品的质地主要受蛋白质的聚集和凝胶形态的影响,这是由制造因素调节的。参与蛋白质形态变化的相互作用包括二硫键,疏水相互作用,静电相互作用,和氢键。值得注意的是,相互作用的观点可能为解释聚集和凝胶形态提供了一种新的方法,这可以帮助克服开发质感产品的障碍。基于交互的视角,这篇综述提供了关于汇总的详细信息和证据,构象稳定性,pH诱导大豆蛋白及其组分的凝胶网络形态,NaCl,和温度。pH引起的静电相互作用和氢键,NaCl诱导的静电相互作用,和温度诱导的疏水相互作用和二硫键是导致大豆聚集和凝胶形态变化的主要动机。通过减少强相互作用的比例,如二硫键和疏水相互作用,增加弱相互作用的比例,如静电相互作用和氢键,蛋白质总表面积扩大,表明构象拉伸增加,内聚力降低。这可能导致纹理蛋白质的硬度降低和韧性增加。当强相互作用的比例增加而弱相互作用的比例降低时,可以观察到相反的效果。
The texture of soybean protein-based products is primarily influenced by the aggregation and gel morphology of the protein, which is modulated by manufacturing factors. Interactions involved in protein morphology changes include disulfide bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds. Notably, an interaction perspective probably provides a new way to explaining the aggregation and gel morphology, which could help overcome the hurdle of developing a textured product. Based on the interaction perspective, this review provides detailed information and evidence on aggregation, conformational stability, and gel network morphology of soybean protein and its components induced by pH, NaCl, and temperature. pH-induced electrostatic interactions and hydrogen bonds, NaCl-induced electrostatic interactions, and temperature-induced hydrophobic interactions and disulfide linkages are the main motivations responsible for changes in soybean aggregation and gel morphology. By reducing the proportion of strong-interactions, such as disulfide linkages and hydrophobic interactions, and increasing the proportion of weak-interactions, such as electrostatic interactions and hydrogen bonds, the protein total surface area expands, indicating increased conformational stretching and decreased cohesion. This possibly results in reduced hardness and increased toughness of textured proteins. The opposite effect can be observed when the proportion of strong interactions is increased and that of weak interactions is decreased.