Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
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钙镁协同改善大豆分离蛋白乳液凝胶性能
DOI：
10.1016/j.jfoodeng.2018.09.025
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发表时间：
2019-03-01
影响因子：
5.5
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Wang, Xufeng;Luo, Kaiyun;Chen, Jie
本研究旨在探讨钙（CaSO4）和镁（MgCl2和MgSO4）盐的协同作用对大豆分离蛋白（SPI）乳化豆腐凝胶流变学、微观结构和持水量（WHC）的影响。小变形流变学结果表明，三种混凝剂的聚集力依次为MgCl2 > MgSO4 > CaSO4，且含有MgSO4 （5 mM和10 mM）和MgCl2 （5 mM）的混凝剂促进了凝胶的形成，凝胶硬度和刚性更强。与单一CaSO4作为混凝剂相比，低浓度的Mg2+有助于形成致密的蛋白质聚集体，促进凝胶的均匀性和抗变形性。5 mM MgSO4的作用显著提高了凝胶的WHC （p < 0.05）。讨论了混凝剂诱导聚集体与凝胶性能的关系及影响机理。研究结果为进一步了解蛋白质的凝固剂相关凝胶机制以及性能改良的SPI乳基凝胶在食品工业中的应用提供了有价值的信息。
The aim of this study is to investigate the cooperation effects of calcium (CaSO4) and magnesium (MgCl2 and MgSO4) salts on the rheological and microstructural properties, and water holding capacity (WHC) of soy protein isolate (SPI) emulsion-based tofu gels. Small-deformation rheology indicated that the aggregation power of the three coagulants follows the order of MgCl2 > MgSO4 > CaSO4, and the coagulants containing MgSO4 (5 and 10 mM) and MgCl2 (5 mM) promote to produce stronger gels with greater gel firmness and rigidity. When compared with single CaSO4 as the coagulant, a low concentration of Mg2+ helped to form compact protein aggregates and facilitated gel homogeneity and resistance to deformation. The WHC of the gels was significantly enhanced (p < 0.05) by the action of 5 mM MgSO4. The relationships between aggregates induced by the coagulants and gel properties, as well as the influencing mechanism were discussed. The findings provide valuable information for understanding the coagulant-related gelation mechanism of protein and the application of SPI emulsion-based gels with improved properties in food industry.