Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities
Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities
复制标题
大豆分离蛋白和豆皮可溶性膳食纤维的新型双交联凝胶及其功能
DOI：
10.1016/j.foodhyd.2020.106474
复制
发表时间：
2021-04-01
影响因子：
10.7
通讯作者：
Yu, Liangli
中科院分区：
文献类型：
--
作者：
Fang, Huicheng;Li, Jiaoyong;Yu, Liangli
传统的以大豆为原料制备的水胶体主要是由大豆分离蛋白（SPI）与离子组成。利用钙离子和谷氨酰胺转胺酶（TGase）将大豆皮资源的另一主要成分可溶性膳食纤维（SDF）加入到大豆分离蛋白凝胶中，形成双交联网络，即M-TG-Ca。研究了复合凝胶的流变性能、微观结构、力学性能、热力学性能和水化性能。流变学研究表明，SDF、Ca ~（2+）和TGase的加入能显著提高SPI凝胶的G'值。M-TG-Ca具有最高的硬度值和致密网络。热分析表明，TGase交联的凝胶与仅添加Ca 2+交联的凝胶相比，表现出不同的热力学性质。此外，M-TG-Ca的pH敏感性最低，胆汁酸结合能力最强，具有预防慢性疾病的潜力。新型双交联凝胶的研究可为大豆资源的开发利用提供思路。此外，大豆蛋白质与可溶性膳食纤维的复合凝胶可作为食品工业的功能性添加剂进行开发。
Traditional hydrocolloids made by materials of soybeans is mainly composed by soy protein isolated (SPI) with ions. Another main component of the resource of soybean coats, the soluble dietary fiber (SDF), was firstly added to SPI gels to form double cross-linked network by using calcium ions and transglutaminase (TGase), which was called as M-TG-Ca. Rheological, microstructure, mechanical, thermodynamic and hydration properties of composite gels were investigated. Rheological studies proved that the addition of SDF, Ca2+ and TGase could significantly improve the G' value of SPI gel. M-TG-Ca had the highest hardness value and the densest network. The thermal analysis found that gels cross-linked by TGase showed different thermodynamic properties compared to those only added with Ca2+. In addition, M-TG-Ca exhibited the lowest pH sensitivity and the highest bile acid binding capacity, which was indicated that it had potential to prevent the chronic disease. The research on novel double cross-linked gels may provide an idea to the utilization of soybean resources. In addition, the composite gels of protein and soluble dietary fibers of soybeans can be developed as functional additives in food industry.