Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Centre for Innovations and Industrial Research, Malawi University of Science and Technology, Box 5196, Limbe, Malawi.
Food Chem. 2021 Jan 30;336:127624. doi: 10.1016/j.foodchem.2020.127624. Epub 2020 Jul 25.
Recently, there is a growing interest in developing protein-enriched beverages with improved nutritional and functional properties. However, this is challenged by heat-induced aggregation and gelation of edible proteins, which limits their practical applications in high protein systems. In this study, soy protein particles (SPPs) with tunable heat stability were prepared by simply preheating soy proteins suspensions (pH 6.4 and 1% (w/v) concentration) at different temperatures and times. Results showed that heat-stabled SPPs were successfully obtained at high preheating temperatures with prolonged time. The SPPs structures were found to be highly unfolded, denatured, and compact. In addition, these particles exhibited lower viscosities and higher flow behavior index without gelation, whereas those prepared at lower preheating temperatures were found to readily gel after reheating. These results provide useful insights on how heat stable SPPs can be prepared, which extends their further application in protein-enriched beverages and relevant products.
最近，人们越来越感兴趣的是开发具有改善的营养和功能特性的富含蛋白质的饮料。然而，这受到食用蛋白质的热诱导聚集和胶凝的限制，这限制了它们在高蛋白系统中的实际应用。在这项研究中，通过简单地将大豆蛋白悬浮液（pH6.4 和 1%（w/v）浓度）在不同温度和时间下进行预加热，制备了具有可调热稳定性的大豆蛋白颗粒（SPP）。结果表明，在高预加热温度下长时间处理可以成功获得热稳定的 SPP。发现 SPP 结构高度展开、变性和紧凑。此外，这些颗粒表现出较低的粘度和较高的流动行为指数，而不会发生胶凝，而那些在较低的预加热温度下制备的颗粒在重新加热后则容易发生胶凝。这些结果提供了有关如何制备热稳定的 SPP 的有用见解，这扩展了它们在富含蛋白质的饮料和相关产品中的进一步应用。
