Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
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通过预聚集增强 CaSO4 诱导的大豆分离蛋白乳液的胶凝特性
DOI：
10.1016/j.foodchem.2017.09.044
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发表时间：
2018
期刊：
影响因子：
8.8
通讯作者：
Chen Jie
中科院分区：
文献类型：
--
作者：
Wang Xufeng;Zeng Maomao;Qin Fang;Adhikari Benu;He Zhiyong;Chen Jie
研究了CaSO4诱导的预聚体对大豆分离蛋白（SPI）乳化凝胶流变学和结构特性的影响。随着预聚集期间的Ca2+浓度增加（从0 mM至7.5 mM），凝胶的弹性模量显示出显著增加，表明更硬的凝胶结构。大变形流变学表明，在预聚集过程中，在较高的Ca 2+浓度下形成更强但更脆的网络。然而，当预聚集的Ca 2+浓度达到10 mM时，相应的凝胶变得较弱。凝胶的持水能力（WHC）显着提高，通过预聚集过程。凝胶的流变性能和保水性的差异与其微观结构的变化是一致的。预聚集有助于形成具有较粗链的更致密和更均匀的结构，而过度聚集使凝胶网络更粗糙。
The effects of CaSO4-induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca2+concentration during pre-aggregation increased (from 0 mM to 7.5 mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca2+concentration during pre-aggregation. However, when the pre-aggregated Ca2+concentration reached 10 mM, the corresponding gel became weaker. Water-holding capacity (WHC) of the gels were significantly improved via the pre-aggregation process. The differences in rheological properties and WHC among the gels were consistent with the variation in their microstructures. Pre-aggregation helped to form denser and more uniform structures with thicker strands, whereas over aggregation made the gel network coarser.