Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein
Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein
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大豆蛋白加工诱导的可溶性和不溶性聚集体在肌原纤维蛋白凝胶化中的作用
DOI：
10.1111/ijfs.12992
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发表时间：
2016-02-01
影响因子：
3.3
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Jian, Huajun;Qiao, Fang;Chen, Jie
研究了大豆分离蛋白（SPI）加工过程中形成的可溶性和不溶性聚集体对肌原纤维蛋白（MP）凝胶特性的影响。可溶性SPI聚集体的去除可显著提高MP凝胶的弹性模量（G '）和持水力（WHC）（P < 0.05），但对MP凝胶强度影响不显著。与此相反，加入不溶性SPI聚集体显著提高了MP凝胶的G '，强度和WHC，尽管WHC的改善小于可溶性聚集体产生的。环境扫描电镜结果表明，可溶性SPI聚集体诱导了一种随机性较低的复合凝胶结构，这可能是其显著提高保水性的原因。而不溶性的SPI聚集体则呈颗粒状嵌在连续的MP凝胶基质中，这可能与凝胶强度的增强有关。因此，本研究的结果建议进一步加工商业SPI用于肉制品。
The role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the gelling properties of myofibrillar protein (MP) was studied. Incorporating soluble SPI aggregate could greatly improve (P < 0.05) the elastic modulus (G') and water-holding capacity (WHC) of MP gel, but had no notable effect on MP gel strength. In contrast, incorporating the insoluble SPI aggregate significantly enhanced the G', strength and WHC of MP gel, although the improvement in WHC was smaller than that produced by the soluble aggregate. The results of environmental scanning electron microscopy showed that the soluble SPI aggregate induced a less randomly composite gel structure, which may explain its notable enhancement of WHC. However, the insoluble SPI aggregate appeared to be granules embedded in the continuous MP gel matrix, which may be related to the reinforcement of gel strength. Hence, the results of this study suggest further means of processing commercial SPI for use in meat products.