Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.
Food Res Int. 2023 Jan;163:112265. doi: 10.1016/j.foodres.2022.112265. Epub 2022 Nov 30.
The objective of this study was to evaluate the impact of high-power sonication (HPS) and atmospheric cold plasma (ACP) on gelling and rheological properties of mung bean protein dispersions. HPS at 250 J/mL for 2 min and ACP at 80 kV for 5 min were applied to different concentrations of mung bean protein isolate (MBPI). Control and HPS-treated MBPI dispersions showed a minimum gelling concentration (MGC) of 16% w/v, while ACP-treated dispersions started to gel at 14% w/v. Dynamic rheology of dispersions at 16 % concentrations showed that HPS and ACP treatments could reduce the initial gelling temperature to 52° and 65 °C, respectively, from 75 °C for no-treatment control. ACP-treated 16% protein dispersions showed a six-fold higher storage modulus (G') than the control. In addition, ACP treatment resulted in significantly more hydrophobic bonds (∼5.0 g/L) than control (∼1.4 g/L) and HPS-treated (∼1.1 g/L) MBPI gels; however, the net interaction of ionic, hydrogen, hydrophobic, and disulfide bonds was higher in HPS-treated MBPI gels. Thus, both ACP and HPS treatments altered the gelling characteristics of mung bean protein dispersions- ACP reduced MGC and improved firmness, whereas HPS improved the springiness, cohesiveness, gumminess, chewiness, and resilience of the gels.
本研究旨在评估高功率超声（HPS）和大气压冷等离子体（ACP）对绿豆分离蛋白分散体胶凝和流变特性的影响。HPS 在 250 J/mL 下处理 2 分钟，ACP 在 80 kV 下处理 5 分钟，应用于不同浓度的绿豆分离蛋白（MBPI）。对照和 HPS 处理的 MBPI 分散体的最小胶凝浓度（MGC）为 16%w/v，而 ACP 处理的分散体在 14%w/v 时开始胶凝。浓度为 16%的分散体的动态流变学研究表明，HPS 和 ACP 处理可分别将初始胶凝温度从无处理对照的 75°C 降低至 52°C 和 65°C。ACP 处理的 16%蛋白分散体的储能模量（G'）比对照高 6 倍。此外，ACP 处理的 MBPI 凝胶比对照（1.4 g/L）和 HPS 处理的（1.1 g/L）凝胶具有更多的疏水性键（~5.0 g/L）；然而，HPS 处理的 MBPI 凝胶中离子键、氢键、疏水性键和二硫键的净相互作用更高。因此，ACP 和 HPS 处理均改变了绿豆蛋白分散体的胶凝特性-ACP 降低了 MGC 并提高了硬度，而 HPS 则提高了凝胶的弹性、粘性、胶粘性、咀嚼性和恢复性。
