Zhang Shaobing, Jiang Yushan, Zhang Shuyan, Chen Lin
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Gels. 2022 Jan 26;8(2):79. doi: 10.3390/gels8020079.
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β-conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl-induced emulsion gels, the hardness of the β-conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G') of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
制备了花生和大豆蛋白乳液，包括它们的主要成分（花生球蛋白、伴花生球蛋白、大豆球蛋白和β-伴大豆球蛋白），在恒定的蛋白质浓度（4%，w/v）和油相比例（30%，v/v）下通过超声处理（300 W，20分钟）。然后用氯化钙、转谷氨酰胺酶（TGase）和葡萄糖酸-δ-内酯（GDL）诱导这些乳液形成乳液凝胶。获得了花生和大豆蛋白稳定的乳液凝胶的最佳凝固剂浓度，如氯化钙（分别为0.15和0.25 g/dL）、TGase（25 U/mL）和GDL（分别为0.3%和0.5%，w/v）。对于氯化钙诱导的乳液凝胶，β-伴大豆球蛋白凝胶的硬度最高，而伴花生球蛋白凝胶的硬度最低。然而，当使用TGase和GDL作为凝固剂时，伴花生球蛋白乳液凝胶的强度最佳。对于GDL诱导的乳液凝胶，微观结构分析表明伴花生球蛋白凝胶呈现出更均匀和致密的结构。凝胶化动力学表明，除了花生球蛋白稳定的乳液外，所有GDL诱导的乳液的储能模量（G'）都急剧增加。伴花生球蛋白和花生球蛋白乳液凝胶之间的相互作用力性质有所不同。这项工作表明，当选择合适的凝固剂时，花生伴花生球蛋白可以用作生产乳液凝胶的良好蛋白质来源。
