The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand.
The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand.
Food Res Int. 2023 Feb;164:112311. doi: 10.1016/j.foodres.2022.112311. Epub 2022 Dec 9.
This work reports the impact of locust bean gum (LBG) in the continuous phase of plant-based proteins, i.e. quinoa protein (QPI) and pea protein isolates (PPI). Experimental measurements such as confocal microscopy, rheological analysis and water mobility via nuclear magnetic resonance (nmr) spin-spin relaxation time (T) were carried out. The influence of LBG on the rheological properties of QPI and PPI is consistent with an exchange-based nmr interpretation of T for biopolymer and water. Addition of LBG increased the viscoelastic properties (storage and loss modulus) and shear viscosities of the mixtures. LBG interacted with both plant proteins, resulting in the formation of more dense protein networks and protein coacervates. A stronger interaction between the PPI and LBG was observed, resulting in higher shear viscosities with lower water mobility as compared to QPI:LBG formulations. Results indicated that the interaction between the protein and polysaccharide played a significant role in the microstructure, its rheological properties and consequently water mobility.
本工作报道了槐豆胶（LBG）在植物蛋白（即藜麦蛋白（QPI）和豌豆蛋白分离物（PPI））连续相中的影响。进行了共聚焦显微镜、流变分析和通过核磁共振（nmr）自旋-自旋弛豫时间（T）测量水流动性等实验测量。LBG 对 QPI 和 PPI 流变性能的影响与基于 nmr 的生物聚合物和水的交换解释一致。添加 LBG 增加了混合物的粘弹性（储能和损耗模量）和剪切粘度。LBG 与两种植物蛋白相互作用，导致形成更致密的蛋白质网络和蛋白质凝聚物。与 QPI：LBG 制剂相比，观察到 PPI 和 LBG 之间的相互作用更强，导致剪切粘度更高，水流动性更低。结果表明，蛋白质和多糖之间的相互作用在微观结构、流变性能以及水流动性方面起着重要作用。
