Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand.
J Food Sci. 2022 Nov;87(11):5001-5016. doi: 10.1111/1750-3841.16337. Epub 2022 Oct 1.
In this study, the effects of gellan gum types and CaCl addition on the rheological characteristics of mung bean protein (MBP)-gellan gum mixtures at varying protein contents (1-7 wt%) were investigated. Two types of gellan gum, high acyl gellan (HAG) and low acyl gellan (LAG), at 0.5 wt% were used. MBP-HAG system showed soft and elastic gels at below 3 wt% MBP content, but gel became weaker due to protein network disruption at higher MBP content. In contrast, MBP-LAG system exhibited a liquid-like behavior and a synergistic interaction between LAG and MBP. High calcium concentration can cause proteins to aggregate leading to protein precipitation. However, such phenomenon could be retarded by both types of gellan gum in the MBP-gellan gum mixtures studied herein. The calcium addition of up to 50 mM did not significantly alter the overall viscoelastic property of MBP-HAG system. In contrast, MBP-LAG system fortified with calcium formed solid gel at low protein content (1 wt%), but excessive calcium ions were required to maintain the strong gel characteristic at higher protein concentration (≥ 3 wt%) due to the competitive binding of calcium between the protein and gellan gum. These results were also supported by their microstructure observed through CLSM and SEM experiments. PRACTICAL APPLICATION: The application of hydrocolloids as rheology modifiers is useful to improve the stability and textural properties of plant-based protein drinks. Results from this study are helpful for the industry to understand the textural properties of mung bean protein at varying concentrations in the presence of gellan gum and calcium. Especially, at high calcium fortification which is desirable in plant-based protein drinks, protein aggregation could be retarded by gellan gum. Overall, the finding demonstrated that a range of rheological characteristics of mung bean protein and gellan gum mixtures could be manipulated as desired to meet both nutritional quality and product stability.
在这项研究中，研究了不同蛋白质含量（1-7wt%）下，胶凝多糖类型和 CaCl 添加对绿豆蛋白（MBP）-胶凝多糖混合物流变特性的影响。使用了两种类型的胶凝多糖，高酰基胶凝多糖（HAG）和低酰基胶凝多糖（LAG），浓度均为 0.5wt%。MBP-HAG 体系在 MBP 含量低于 3wt%时表现出柔软且有弹性的凝胶，但在更高的 MBP 含量下，由于蛋白质网络的破坏，凝胶变得更弱。相比之下，MBP-LAG 体系表现出类似液体的行为和 LAG 与 MBP 之间的协同相互作用。高浓度的钙离子会导致蛋白质聚集，从而导致蛋白质沉淀。然而，在本文研究的 MBP-胶凝多糖混合物中，这两种类型的胶凝多糖都可以延迟这种现象的发生。高达 50mM 的钙离子添加量不会显著改变 MBP-HAG 体系的整体粘弹性。相比之下，添加钙离子的 MBP-LAG 体系在低蛋白质含量（1wt%）下形成固体凝胶，但由于蛋白质和胶凝多糖之间钙离子的竞争结合，需要更多的钙离子才能在较高蛋白质浓度（≥3wt%）下保持强凝胶特性。这些结果也得到了通过 CLSM 和 SEM 实验观察到的微观结构的支持。
将水胶体用作流变改性剂可有效改善植物蛋白饮料的稳定性和质构特性。本研究的结果有助于业界了解在胶凝多糖和钙离子存在下，绿豆蛋白在不同浓度下的质构特性。特别是在植物蛋白饮料中理想的高钙强化情况下，胶凝多糖可以延迟蛋白质聚集。总的来说，该研究结果表明，可以根据需要调节绿豆蛋白和胶凝多糖混合物的一系列流变特性，以满足营养质量和产品稳定性的双重要求。
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