Chen Cunshe, Ma Peipei, Jiang Siyuan, Bourouis Imane, Pang Zhihua, Liu Xinqi, Wang Pengjie
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100083, China.
Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
Polymers (Basel). 2023 Jun 27;15(13):2834. doi: 10.3390/polym15132834.
This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.
本研究旨在探究将不同浓度的亚麻籽胶（FG）添加到酸诱导大豆分离蛋白（SPI）凝胶中的效果。该研究重点评估FG对所得SPI凝胶的质地、流变学和摩擦学性能的影响。结果表明，向SPI凝胶体系中添加少量FG（0.05%）可提高储能模量（G'）并增强凝胶化，同时改善包括硬度、粘度、弹性和粘附性在内的质地特性。此外，这些凝胶表现出很强的持水能力，这在各种食品中都是一种理想的特性。然而，当浓度增加到0.3%时，凝胶的持水能力下降，硬度和内聚性也随之下降。凝胶的粒径也随着浓度的增加而增大。摩擦学研究表明，添加0.05 - 0.2%的FG时，复合凝胶的摩擦系数（μ）比纯SPI凝胶降低。在1 - 100 mm/s的滑动速度范围内，摩擦系数随浓度增加而逐渐增大。当FG浓度为0.05%时，凝胶体系的μ最低。总之，低浓度的FG（0.05%）在改善SPI凝胶的性能方面发挥着重要作用，包括增强质地、流变学和润滑性能。
