Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid-induced gelation.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-29 DOI:10.1002/jsfa.13991

Yijia Li, Zhilong Zeng, Zhaojun Chen, Haoyuan Wang, Xiaoli Qin, Xiong Liu

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Abstract

Background: Soy protein isolate (SPI) gels formed using a single coagulant often have poor water-holding capacity (WHC) and low hardness, making them fragile and unsuitable for transportation and storage. Adding compound coagulants or polysaccharides can improve the gelation properties of SPI gels induced by gluconolactone (GDL). This study explores the impact of oxidized konjac glucomannan (OKGM) on the physicochemical and structural properties of GDL-induced SPI gels, with the aim of evaluating the potential of OKGM for enhancing the overall quality and stability of these gels.

Results: In this study, the composite gels demonstrated a significant increase in whiteness (69.02% to 70.59%) compared with the SPI gel (67.41%). Key physicochemical properties, such as water-holding capacity (WHC), textural characteristics, viscoelasticity, and thermal stability, were notably improved. Scanning electron microscopy (SEM) revealed a reduction in the average pore diameter of the composite gels from 70.57 ± 4.13 μm to 37.19 ± 0.24 μm when the oxidation degree of OKGM was kept at or below 60 min, contributing to a more compact and orderly microstructure. Enhanced hydrophobic and electrostatic interactions within the composite gels also accelerated the gelation process, shortening the gelation time from 15.77 ± 0.37 min to 12.45 ± 0.18 min.

Conclusion: The results demonstrate that OKGM acts effectively as a gel enhancer, improving the physicochemical and structural properties of SPI gels significantly. © 2024 Society of Chemical Industry.

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增强大豆分离蛋白的凝胶特性：氧化魔芋葡甘露聚糖在酸诱导凝胶中的作用。

背景：使用单一凝固剂形成的大豆分离蛋白（SPI）凝胶通常保水能力（WHC）差，硬度低，易碎，不适合运输和储存。添加复合凝固剂或多糖可以改善葡萄糖酸内酯（GDL）诱导的 SPI 凝胶的凝胶特性。本研究探讨了氧化魔芋葡甘露聚糖（OKGM）对 GDL 诱导的 SPI 凝胶的物理化学和结构特性的影响，旨在评估 OKGM 在提高这些凝胶的整体质量和稳定性方面的潜力：在这项研究中，与 SPI 凝胶（67.41%）相比，复合凝胶的白度显著提高（69.02% 至 70.59%）。关键的理化特性，如持水量（WHC）、纹理特性、粘弹性和热稳定性，都得到了显著改善。扫描电子显微镜（SEM）显示，当 OKGM 的氧化度保持在 60 分钟或以下时，复合凝胶的平均孔径从 70.57 ± 4.13 μm 减小到 37.19 ± 0.24 μm，从而使微观结构更加紧凑有序。复合凝胶中增强的疏水和静电相互作用也加速了凝胶化过程，使凝胶化时间从 15.77 ± 0.37 分钟缩短到 12.45 ± 0.18 分钟：研究结果表明，OKGM 可作为一种有效的凝胶增强剂，显著改善 SPI 凝胶的物理化学和结构特性。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.