Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum
Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum
复制标题
大豆分离蛋白 (SPI) 分散体的颗粒特征和摩擦流变特性：加热和掺入亚麻籽胶的影响
DOI：
10.1016/j.ijbiomac.2023.123455
复制
发表时间：
2023-02-01
影响因子：
8.2
通讯作者：
Liu, Xinqi
中科院分区：
文献类型：
--
作者：
Pang, Zhihua;Tong, Fang;Liu, Xinqi
为了解热处理和亚麻籽胶（FG）对商业喷雾干燥大豆分离蛋白（SPI）性质的影响，将SPI按质量分数分别为6%、9%和12%的比例分散在水中，离心后得到相应的蛋白质浓度为2.2%、3.61%和5.23%。在不同温度（25、75和100摄氏度）下处理溶液，并测定所得样品的颗粒特性和物理性质。在5%蛋白浓度的SPI溶液中评价了不同浓度（0.05%至0.3%）FG添加的影响。结果表明，加热使SPI蛋白粒径减小，100 ℃热处理使蛋白质分散体的疏水性和粘度降低，物理稳定性提高，且在高蛋白浓度下效果更明显; 75 ℃热处理使蛋白质分散体的疏水性和粘度显著增加，稳定性降低。FG的加入使蛋白质溶液的粒径、zeta电位绝对值和疏水性增加。FG的加入降低了溶液的粘度，但FG浓度越高，溶液的粘度越大。混合体系的物理稳定性在低FG浓度下得到改善，但在浓度高于0.2%时下降，这在100 ℃热处理后更为显著。FG的掺入可以改善蛋白质溶液的边界润滑。
To understand the heat treatment and flaxseed gum (FG) on the properties of commercial spray dried soy protein isolate (SPI), SPI dispersions were prepared with mass ratio of 6 %, 9 %, and 12 % in water and the corresponding protein concentrations of 2.2 %, 3.61 % and 5.23 % were reached after centrifugation. The solutions were treated at different temperatures (25, 75 and 100 degrees C) and the particle characteristics and physical properties of the resulted samples were determined. The influence of different concentrations (0.05 % to 0.3 %) of FG addition was evaluated in the SPI solution at 5 % protein concentration. The results showed that heating caused decrease of particle size of the SPI proteins and 100 degrees C heat treatment caused decrease of hydrophobicity and viscosity of the protein dispersions, and increase of their physical stability, and the effect was more marked at high protein concentration; while heat treatment at 75 degrees C caused substantial increase in protein hydrophobicity and viscosity, and decrease of stability. Addition of FG resulted in increase of particle size, absolute value of zeta potential and hydrophobicity of the protein solutions. The viscosity of the solution was decreased with addition of FG, but higher FG concentration could lead to higher viscosity. The physical stability of the mixed system was improved at low FG concentrations, but decreased at concentration higher than 0.2 %, which was more significant after 100 degrees C heat treatment. FG incorporation could improve the boundary lubrication of the protein solutions.