College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China.
Int J Biol Macromol. 2024 Jun;269(Pt 2):132060. doi: 10.1016/j.ijbiomac.2024.132060. Epub 2024 May 7.
In the context of starch-protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch-protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G') decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G' increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.
在淀粉-蛋白质复合凝胶中，蛋白质对凝胶形成的影响显著塑造了淀粉凝胶的质构特性，导致不同的结果。本研究旨在评估不同比例的豌豆蛋白（PP）如何影响低（10wt%）和高（40wt%）固体浓度下淀粉-蛋白质复合凝胶的性质和结构。PP 的添加对两种凝胶有相反的影响。与纯淀粉凝胶相比，20% PP 的低浓度复合凝胶（LCG）的硬度降低了 48.90±0.33%，储能模量（G'）从 14100Pa 降低至 5250Pa，表明 PP 对 LCG 有软化作用。相反，20% PP 的高浓度复合凝胶（HCG）的硬度增加了 62.19±0.03%，G'从 12100Pa 增加至 41700Pa，表明 PP 对 HCG 有增强作用。SEM 和荧光显微镜图像表明，PP 在 LCG 中诱导了不均匀的网络尺寸，而含有 20% PP 的 HCG 中，PP 与淀粉一起形成了三维网络。本研究为设计和生产具有不同质构特性的富含蛋白质的淀粉凝胶产品提供了有价值的见解和指导。
