Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
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大豆分离蛋白豆腐型乳液凝胶的质构和流变特性：大豆品种和凝固剂类型的影响
DOI：
10.1007/s11483-018-9538-3
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发表时间：
2018-09-01
期刊：
影响因子：
3
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Wang, Xufeng;Luo, Kaiyun;Chen, Jie
研究了大豆品种和凝固剂类型对大豆分离蛋白（SPI）豆腐型乳液凝胶的质构和流变特性的影响。对8个大豆品种的SPI进行氨基酸和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析，结果表明11S组分蛋白（r = 0.833，p < 0.05）和11S与7S的比例（r = 0.920，p < 0.01）与CaSO4诱导的乳液凝胶的硬度呈正相关，葡萄糖酸-δ-内酯 (GDL) 诱导的凝胶，相关系数分别为 0.827 (p < 0.05) 和 0.893 (p < 0.01)。就微生物转谷氨酰胺酶 (MTGase) 而言，谷氨酸盐 (r = 0.886，p < 0.01) 和赖氨酸 (r = 0.810，p < 0.05) 含量与凝胶硬度之间存在密切关系。流变学数据表明，CaSO4 诱导的乳液凝胶较硬，刚性较高，但 MTGase 诱导的凝胶具有更好的弹性。本研究结果对于进一步了解不同凝固剂的凝胶机制具有重要意义，并为基于SPI的豆腐馅的开发提供有用的信息。
The contribution of soybean variety and coagulant type to the textural and rheological properties of soy protein isolate (SPI) tofu-type emulsion gels was studied. SPIs from eight soybean varieties were subjected to amino acid and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, and results showed that the 11S fraction proteins (r = 0.833, p < 0.05) and the ratio of 11S to 7S (r = 0.920, p < 0.01) were positively correlated with the hardness of CaSO4-induced emulsion gels and glucono-delta-lactone (GDL)-induced gels, with the correlation coefficients of 0.827 (p < 0.05) and 0.893 (p < 0.01), respectively. In the case of microbial transglutaminase (MTGase), strong relations between the content of glutamate (r = 0.886, p < 0.01) and lysine (r = 0.810, p < 0.05) and gel hardness were found. Rheological data demonstrated that CaSO4-induced emulsion gel was stiffer with high rigidity but gel induced by MTGase performed better elasticity. The findings of this study are of great importance to further understand the gelation mechanisms of different coagulants and provide useful information for the development of SPI-based filled tofu.