Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Food Funct. 2020 Nov 18;11(11):10114-10125. doi: 10.1039/d0fo02089c.
Heat-induced aggregation and gelation in lentil protein isolate (LPI) were studied over pH levels (pH 2-9), protein concentration (1-13%, w/w), and heating time (0.5-16 h). The LPI gels were formed from both fibrillar and particulate aggregates at pH 2 and 7, respectively. The gels formed from fibrillar aggregates at pH 2 were translucent and showed homogeneous and highly interconnected networks. While lentil protein showed weak gelling capacity, the gels prepared from LPI aggregates possessed good mechanical properties, and the optimized gel demonstrated a compressive strength of 2.37 kPa and a water holding capacity of 80.62%. The gelling mechanism study suggests that the high aspect ratio allowed fibrillar aggregates to build a higher level of structures with positive characteristics along with other attractive interactions including hydrophobic interactions and disulfide bonds to build strong gels. Therefore, this research has developed a new strategy to prepare improved lentil protein gels for food texturization from LPI fibrillar aggregates.
研究了菜豆蛋白分离物（LPI）在 pH 值（2-9）、蛋白质浓度（1-13%，w/w）和加热时间（0.5-16 小时）范围内的热诱导聚集和胶凝作用。在 pH 2 和 7 时，LPI 凝胶分别由纤维状和颗粒状聚集物形成。在 pH 2 时由纤维状聚集物形成的凝胶是半透明的，显示出均匀且高度互连的网络。虽然菜豆蛋白的凝胶形成能力较弱，但由 LPI 聚集物制备的凝胶具有良好的机械性能，优化的凝胶表现出 2.37 kPa 的压缩强度和 80.62%的持水能力。凝胶形成机制研究表明，高纵横比允许纤维状聚集物在其他吸引力相互作用（包括疏水相互作用和二硫键）的帮助下，形成具有积极特性的更高水平的结构，以形成强凝胶。因此，这项研究开发了一种新的策略，即用 LPI 纤维状聚集物来制备改善的菜豆蛋白凝胶，用于食品质构化。
