College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Food Chem. 2020 Sep 15;324:126876. doi: 10.1016/j.foodchem.2020.126876. Epub 2020 Apr 21.
The effect and mechanism of wheat bran cellulose (WBC) on the gelling characteristics of soy protein isolate (SPI) were evaluated. It was found that the water holding capacity, gel strength, and viscoelasticity of SPI gel were improved with the increase of WBC concentration. The addition of WBC (0.5-2.0%, w/v) stabilized the moisture phase and induced the construction of the regular and homogenous three-dimensional gel network. The Raman spectroscopy revealed that WBC addition caused a significant reduction in α-helix percentage (28.92-63.08%) (p < 0.05) with a concomitant increase in β-sheet (16.92-34.37%) (p < 0.05) and β-turn (8.09-13.54%) (p > 0.05) percentages of the pure SPI gel. Additionally, hydrogen-bonding interaction between SPI and WBC and the enhanced thermal stability were proposed in the composite gels. Overall, WBC is effective in improving the gel properties of SPI, suggesting its potential application as novel gel modifier in the food industry.
研究了麦麸纤维素（WBC）对大豆分离蛋白（SPI）胶凝特性的影响及作用机制。结果表明，随着 WBC 浓度的增加，SPI 凝胶的持水力、凝胶强度和黏弹性提高。WBC（0.5-2.0%，w/v）的添加稳定了水分相，并诱导了规则且均匀的三维凝胶网络的构建。拉曼光谱表明，WBC 添加导致α-螺旋百分比（28.92-63.08%）（p<0.05）显著降低，同时β-折叠（16.92-34.37%）（p<0.05）和β-转角（8.09-13.54%）（p>0.05）百分比增加。此外，在复合凝胶中提出了 SPI 和 WBC 之间的氢键相互作用以及增强的热稳定性。总之，WBC 能有效改善 SPI 的凝胶性能，有望作为新型凝胶改性剂应用于食品工业。
