超声处理对离子强度下大豆分离蛋白热致凝胶行为的影响。
Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Analysis Centre, Jiangnan University, Wuxi 214122, China.
出版信息
Molecules. 2022 Nov 25;27(23):8221. doi: 10.3390/molecules27238221.
This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (p < 0.05). The gel presents a uniform and compact three-dimensional network structure. The combination of 200 mM NaCl with 20 min of ultrasound could significantly increase the gel hardness (four times) and the WHC (p < 0.05) compared with the SPI gel without treatment. With the increase in NaCl concentration, the ζ potential and surface hydrophobicity increased, and the solubility decreased. Ultrasound could improve the protein solubility, compensate for the loss of solubility caused by the addition of NaCl, and further increase the surface hydrophobicity. Ultrasound combined with NaCl allowed proteins to form aggregates of different sizes. In addition, the combined treatment increased the hydrophobic interactions and disulfide bond interactions in the gel. Overall, ultrasound could improve the thermal gel properties of SPI gels with salt addition.
本研究探讨了不同盐浓度下超声对大豆分离蛋白（SPI）凝胶性能的影响。结果表明，超声能显著提高含盐水凝胶的凝胶硬度和持水力（p<0.05）。凝胶呈现出均匀致密的三维网络结构。与未经处理的 SPI 凝胶相比，200 mM NaCl 结合 20 分钟超声处理可显著提高凝胶硬度（增加四倍）和持水力（p<0.05）。随着 NaCl 浓度的增加，ζ 电位和表面疏水性增加，溶解度降低。超声能提高蛋白质的溶解度，补偿因添加 NaCl 而导致的溶解度损失，并进一步增加表面疏水性。超声与 NaCl 结合使蛋白质形成不同大小的聚集体。此外，联合处理增加了凝胶中疏水相互作用和二硫键相互作用。总的来说，超声可改善加盐的 SPI 凝胶的热凝胶性能。
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