Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.
J Food Sci. 2023 Dec;88(12):5122-5135. doi: 10.1111/1750-3841.16794. Epub 2023 Oct 23.
This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1-10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water-holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G') compared to the control, with larger particles formed. However, peptide addition could significantly reduce gelation time, showing a more significant effect with DH30. The gels' firmness, adhesiveness, and water-holding capacity decreased as peptide concentration increased. Syneresis was observed in gels with peptides, whereas the control sample showed no syneresis. Based on the rheological results, the shear stress in the control sample was higher than in the gels containing peptides indicating more resistance to shear. The gels with DH30 showed greater G' and G″ than DH90 at all studied concentrations. Nevertheless, there was an improvement in the lubrication behavior of SPI gels with peptide addition. DH30 showed a relatively more significant friction reduction than DH90, indicating their slightly better lubrication properties.
本研究旨在考察两种水解度分别为 90%和 30%（水解度（DH）90、DH30）的大豆肽添加物在不同浓度（1-10mg/mL）下对大豆分离蛋白（SPI）凝胶行为的影响，以纯 SPI 凝胶作为对照。添加肽的 SPI 凝胶进行了制备，并对其流变学、质构和摩擦学特性以及持水能力、zeta 电位和粒径进行了测定。在流变学测量过程中，与对照相比，添加肽降低了储能模量（G'），形成了更大的颗粒。然而，肽的添加可以显著缩短凝胶时间，对 DH30 的效果更为显著。随着肽浓度的增加，凝胶的硬度、粘性和持水能力降低。含有肽的凝胶发生了离浆现象，而对照样品则没有。基于流变学结果，在所有研究浓度下，对照样品中的剪切应力高于含肽凝胶，表明其对剪切的抵抗力更大。在所有研究的浓度下，DH30 组的 G'和 G″均高于 DH90 组。然而，添加肽可以改善 SPI 凝胶的润滑性能。DH30 组的摩擦降低程度比 DH90 组更显著，表明其润滑性能略好。
