Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins
Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins
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通过增强 7S 或 11S 蛋白改善酸性豆奶凝胶的摩擦流变特性
DOI：
10.1016/j.foodhyd.2020.106173
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发表时间：
2021-01-01
影响因子：
10.7
通讯作者：
Liu, Xinqi
中科院分区：
文献类型：
--
作者：
Pang, Zhihua;Safdar, Bushra;Liu, Xinqi
采用动态振荡流变学方法，分别以等量的7S或11 S大豆蛋白替代豆奶粉中10%、20%和40%的大豆蛋白，按酸化、冷却和退火3个阶段研究大豆蛋白组分对酸性豆乳凝胶的影响。根据流变学、粒度、质地、持水能力（WHC）、微观结构和摩擦学评价冷藏后的最终凝胶。从流变学和质构的结果来看，7S和11 S在掺入率>= 20%时都能有效且几乎等效地提高凝胶强度，并提高保水性。凝胶的粒径（D[4，3]）也通过掺入高比例的7S或11 S而增加。另一方面，20%和40%的11 S显着缩短了酸化过程中的凝胶化时间，40%的11 S诱导较粗的微观结构比对照组;而7S对凝胶化时间没有显着影响，40%的7S掺入的凝胶显示出良好的组织凝胶结构。7S或11 S的加入能有效地改善凝胶润滑性能，当7S或11 S的加入量为10%时，凝胶润滑性能得到改善，当7S或11 S的加入量为40%时，凝胶润滑性能得到改善。40%的7S延缓了混合区向水动力区的转变，而40%的11 S则使混合区向水动力区的转变提前。总的来说，20%可能是7S或11 S掺入的合理比例，以改善凝胶性能。
The effect of soy protein components on acid soymilk gels was investigated by replacing 10%, 20% or 40% protein from soymilk powder with equivalent amount of protein from 7S or 11S, according to three stages (acidification, cooling and annealing) by dynamic oscillatory rheology. The final gels after cold storage were evaluated in terms of rheology, particle size, texture, water holding capacity (WHC), microstructure and tribology. Both 7S and 11S could effectively and almost equivalently improve the gel strength at incorporation ratio >= 20%, seen from the rheological and texture results, and enhance the WHC. Particle size (D[4,3]) of the gel was also increased by incorporation of high ratio of 7S or 11S. On the other hand, 20% and 40% 11S reduced the gelation time significantly during acidification and 40% 11S induced coarser microstructure than control; while 7S showed no significant effect on gelation time and 40% 7S incorporated gel showed well organized gel structure. Introducing 7S or 11S as low as 10% could effectively improve the gel lubrication; while high concentration (40%) could induce the opposite effect. Also, 40% 7S postponed the transition from mixed regime to hydrodynamic regime; while 40% 11S brought it forward. Overall, 20% could be a reasonable ratio of 7S or 11S incorporation to improve the gel properties.