Lian Wentao, Hu Qinlin, Qu Min, Sun Bingyu, Liu Linlin, Zhu Ying, Xia Xiaoyu, Huang Yuyang, Zhu Xiuqing
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Foods. 2023 May 4;12(9):1890. doi: 10.3390/foods12091890.
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (04%) and CaCl (00.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel ( < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
研究了大豆不溶性膳食纤维（SIDF）（04%）和氯化钙（CaCl）（00.005 M）对大豆分离蛋白（SPI）-小麦面筋（WG）复合凝胶特性的影响及作用机制。结果表明，添加不溶性膳食纤维（1~2%）可提高复合凝胶的强度和持水能力（WHC）（P<0.05），与对照组相比，增强了凝胶网络结构。WHC和低场核磁共振（LF-NMR）表明，仅含2% SIDF的凝胶体系的水结合能力最强。过量添加SIDF会增加蛋白质分子间的距离，阻碍蛋白质交联，形成凝胶强度较低的三维网络。红外光谱和分子间作用力表明，SIDF与SPI之间的相互作用主要是物理作用，疏水相互作用和二硫键是凝胶体系中的主要作用力。添加CaCl可提高由SIDF引起的凝胶质地破坏的临界含量，在SIDF含量为3%时凝胶强度达到峰值，表明适量的CaCl可改善过量SIDF导致的凝胶结构弱化。本研究为增强多组分复合凝胶体系的生产提供了见解。
