Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Int J Biol Macromol. 2023 Mar 31;232:123455. doi: 10.1016/j.ijbiomac.2023.123455. Epub 2023 Jan 26.
To understand the heat treatment and flaxseed gum (FG) on the properties of commercial spray dried soy protein isolate (SPI), SPI dispersions were prepared with mass ratio of 6 %, 9 %, and 12 % in water and the corresponding protein concentrations of 2.2 %, 3.61 % and 5.23 % were reached after centrifugation. The solutions were treated at different temperatures (25, 75 and 100 °C) and the particle characteristics and physical properties of the resulted samples were determined. The influence of different concentrations (0.05 % to 0.3 %) of FG addition was evaluated in the SPI solution at 5 % protein concentration. The results showed that heating caused decrease of particle size of the SPI proteins and 100 °C heat treatment caused decrease of hydrophobicity and viscosity of the protein dispersions, and increase of their physical stability, and the effect was more marked at high protein concentration; while heat treatment at 75 °C caused substantial increase in protein hydrophobicity and viscosity, and decrease of stability. Addition of FG resulted in increase of particle size, absolute value of zeta potential and hydrophobicity of the protein solutions. The viscosity of the solution was decreased with addition of FG, but higher FG concentration could lead to higher viscosity. The physical stability of the mixed system was improved at low FG concentrations, but decreased at concentration higher than 0.2 %, which was more significant after 100 °C heat treatment. FG incorporation could improve the boundary lubrication of the protein solutions.
为了了解热处理和亚麻籽胶（FG）对商业喷雾干燥大豆分离蛋白（SPI）性能的影响，将 SPI 分散体按质量比 6%、9%和 12%在水中配制，并通过离心达到相应的蛋白质浓度 2.2%、3.61%和 5.23%。将溶液在不同温度（25、75 和 100°C）下处理，并测定所得样品的颗粒特性和物理性质。评估了在 5%蛋白质浓度的 SPI 溶液中添加不同浓度（0.05%至 0.3%）FG 的影响。结果表明，加热导致 SPI 蛋白粒径减小，100°C 热处理导致蛋白质分散体疏水性和粘度降低，物理稳定性增加，在高蛋白质浓度下效果更为明显；而 75°C 的热处理导致蛋白质疏水性和粘度显著增加，稳定性降低。FG 的添加导致蛋白质溶液的粒径、Zeta 电位绝对值和疏水性增加。溶液的粘度随 FG 的添加而降低，但 FG 浓度较高时会导致粘度升高。在低 FG 浓度下，混合体系的物理稳定性得到改善，但在浓度高于 0.2%时会降低，在 100°C 热处理后更为明显。FG 的掺入可以改善蛋白质溶液的边界润滑。
