盐溶性豌豆蛋白和乳清蛋白共凝胶的协同增强作用。

Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins.

机构信息

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.

出版信息

Food Chem. 2013 Dec 15;141(4):3913-9. doi: 10.1016/j.foodchem.2013.05.082. Epub 2013 May 23.

DOI:10.1016/j.foodchem.2013.05.082

Abstract

This paper investigated the enhancement of thermal gelation properties when salt-soluble pea proteins were co-gelated with whey proteins in NaCl solutions, using different blend ratios, total protein concentrations, pH, and salt concentrations. Results showed that the thermal co-gelation of pea/whey proteins blended in ratio of 2:8 in NaCl solutions showed synergistic enhancement in storage modulus, gel hardness, paste viscosity and minimum gelation concentrations. The highest synergistic enhancement was observed at pH 6.0 as compared with pH 4.0 and 8.0, and at the lower total protein concentration of 10% as compared with 16% and 22% (w/v), as well as in lower NaCl concentrations of 0.5% and 1.0% as compared with 1.5%, 2.0%, 2.5%, and 3.0% (w/v). The least gelation concentrations were also lower in the different pea/whey protein blend ratios than in pure pea or whey proteins, when dissolved in 1.0% or 2.5% (w/v) NaCl aqueous solutions.

摘要

本文研究了在 NaCl 溶液中，将盐溶性豌豆蛋白与乳清蛋白共凝胶化时，不同的混合比例、总蛋白浓度、pH 值和盐浓度对热凝胶性能增强的影响。结果表明，在 NaCl 溶液中，豌豆/乳清蛋白以 2:8 的比例共凝胶化时，储能模量、凝胶硬度、糊粘度和最低凝胶浓度均有协同增强。与 pH 值为 4.0 和 8.0 相比，在 pH 值为 6.0 时观察到协同增强效果最高，与总蛋白浓度为 16%和 22%（w/v）相比，在总蛋白浓度为 10%（w/v）时观察到协同增强效果最高，与 1.5%、2.0%、2.5%和 3.0%（w/v）相比，在 0.5%和 1.0%（w/v）NaCl 浓度时观察到协同增强效果最高。与在 1.0%或 2.5%（w/v）NaCl 水溶液中溶解的纯豌豆或乳清蛋白相比，不同豌豆/乳清蛋白混合比例的最低凝胶浓度也更低。