State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Guangzhou Beile Food Co., Ltd, Guangzhou, Guangdong 510000, PR China.
Food Res Int. 2022 Nov;161:111876. doi: 10.1016/j.foodres.2022.111876. Epub 2022 Aug 28.
In this study, soybean dietary fiber (DF) was used as nutritional supplement and gel enhancer in soy protein isolate (SPI) gels. The effects of DF particle sizes (100-mesh, DF; 200-mesh, DF), DF content and transglutaminase (TGase) addition on the gel properties of DF-enriched soy protein isolate (DSPI) gels were studied. The results showed that 10 % DF was beneficial for improving gel hardness (from 137.61 to 148.86 g), but caused the declined gel cohesiveness (from 0.87 to 0.80). with the use of 10 % DF, the gel cohesiveness was improved from 0.80 to 0.83. However, the water holding capacity of DSPI gels containing DF was poor and the ionic and hydrogen bonds were reduced. When 20 % DF was added, the overall gel quality decreased. The effect of TGase depended on situations. When DF was well wrapped, the addition of TGase improved the textural property and the β-turn proportion (from 40.22 % to 42.88 %) of DSPI gels owing to the enhanced protein cross-linking. While when SPI was separated by excessive amount of DF, the addition of TGase caused the deteriorated gel properties because TGase-induced local protein aggregation destroyed the gel continuousness. This research will guide the rational application of DF in gel products.
在这项研究中，大豆膳食纤维（DF）被用作营养补充剂和大豆分离蛋白（SPI）凝胶的凝胶增强剂。研究了 DF 粒径（100 目 DF、200 目 DF）、DF 含量和转谷氨酰胺酶（TGase）添加对富含 DF 的大豆分离蛋白（DSPI）凝胶的凝胶性质的影响。结果表明，10%的 DF 有利于提高凝胶硬度（从 137.61 增加到 148.86 g），但降低了凝胶内聚性（从 0.87 减少到 0.80）。使用 10%的 DF，凝胶内聚性从 0.80 提高到 0.83。然而，含 DF 的 DSPI 凝胶的持水能力较差，离子和氢键减少。当添加 20%的 DF 时，整体凝胶质量下降。TGase 的效果取决于具体情况。当 DF 被很好地包裹时，添加 TGase 由于增强了蛋白质交联，改善了 DSPI 凝胶的质构特性和 β-转角比例（从 40.22%增加到 42.88%）。而当 SPI 被过量的 DF 分离时，添加 TGase 会导致凝胶性质恶化，因为 TGase 诱导的局部蛋白质聚集破坏了凝胶的连续性。这项研究将指导 DF 在凝胶产品中的合理应用。
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