Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
Carbohydr Polym. 2020 Dec 15;250:116920. doi: 10.1016/j.carbpol.2020.116920. Epub 2020 Aug 14.
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
天然低聚古罗糖醛酸（GB）具有结合钙的能力，可用于调节依赖钙的凝胶。本文以大豆分离蛋白凝胶为模型，研究了 GB 对依赖钙的食品凝胶微观结构和性能的影响。结果表明，GB 显著降低了 SPI 凝胶的储能模量（G'）、机械强度、弹性、硬度和咀嚼性。在所有样品中，含有 30mM GB 的凝胶表现出最紧凑的网络结构，因此具有最高的持水能力（77.5%）。需要注意的是，钙-GB 二聚体有利于凝胶形成，并能改变凝胶特性，但对凝胶动力学没有影响。本研究结果证实了 GB 调节依赖钙的凝胶结构和性能的巨大潜力，从而获得具有理想特性的食品产品（例如，柔软和易碎的豆腐）。
