Effects of moderate electric fields on the structural and gelling properties of soybean protein isolate gel induced by glucono-δ-lactone

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2024-05-25 DOI:10.1016/j.ifset.2024.103716

Hong Wang , Libin Sun , Xiaoming Sun , Haijuan Tian , Dianyu Yu

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Abstract

To investigate the effects of moderate electric fields (MEF) treatment on the gelling properties of soybean protein isolate (SPI) gels induced by glucono-δ-lactone (GDL), SPI was treated by applying different electric field intensities (EFI) before GDL-induced gelation. The structure of SPI (4% and 6%, w/v) was characterized via particle size distribution, ζ-potential, fluorescence spectra, and total free sulfhydryl content. The effects of MEF treatment on the acidification pH, rheological properties, water-holding capacity (WHC), textural properties, intermolecular forces, and microstructure of GDL-induced SPI gels were investigated. The results revealed that the SPI gels treated with EFI 4 V/cm aggregated faster during acidification, with higher storage modulus, stronger gel texture, and better deformation resistance. The WHC of the gel was enhanced, and the gel network was finer and more uniform. The results suggested that MEF treatment can improve the characteristics of vegetable protein gels.

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适度电场对葡萄糖酸δ-内酯诱导的大豆分离蛋白凝胶的结构和胶凝特性的影响

为了研究适度电场（MEF）处理对葡萄糖酸δ-内酯（GDL）诱导的大豆分离蛋白（SPI）凝胶胶凝特性的影响，在 GDL 诱导的凝胶化之前采用不同的电场强度（EFI）对 SPI 进行了处理。通过粒度分布、ζ电位、荧光光谱和总游离巯基含量对 SPI（4% 和 6%，w/v）的结构进行了表征。研究了 MEF 处理对 GDL 诱导的 SPI 凝胶的酸化 pH 值、流变特性、持水量（WHC）、纹理特性、分子间作用力和微观结构的影响。结果表明，经 4 V/cm EFI 处理的 SPI 凝胶在酸化过程中聚集速度更快，贮存模量更高，凝胶质地更强，抗变形能力更好。凝胶的 WHC 有所提高，凝胶网络更精细、更均匀。结果表明，MEF处理可改善植物蛋白凝胶的特性。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.