Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
Food Chem. 2025 Jan 1;462:141004. doi: 10.1016/j.foodchem.2024.141004. Epub 2024 Aug 26.
This study assessed the effect of konjac glucomannan (KGM) on the aggregation of soy protein isolate (SPI) and its gel-related structure and properties. Raman results showed that KGM promoted the rearrangement of SPI to form more β-sheets, contributing to the formation of an ordered structure. Atomic force microscopy, confocal laser scanning microscopy, and small-angle X-ray scattering results indicated that KGM reduced the size of SPI particles, narrowed their size distribution, and loosened the large aggregates formed by the stacking of SPI particles, improving the uniformity of gel system. As the hydrogen bonding between the KGM and SPI molecules enhanced, a well-developed network structure was obtained, further reducing the immobilized water's content (T) and increasing the water-holding capacity (WHC) of SPI gel. Furthermore, this gel structure showed improved gel hardness and resistance to both small and large deformations. These findings facilitate the design and production of SPI-based gels with desired performance.
本研究评估了魔芋葡甘聚糖（KGM）对大豆分离蛋白（SPI）聚集及其凝胶相关结构和性能的影响。拉曼结果表明，KGM 促进了 SPI 的重排形成更多的 β-折叠结构，有助于形成有序结构。原子力显微镜、共聚焦激光扫描显微镜和小角 X 射线散射结果表明，KGM 减小了 SPI 颗粒的大小，使其粒径分布变窄，并疏松了 SPI 颗粒堆积形成的大聚集体，提高了凝胶体系的均匀性。随着 KGM 与 SPI 分子之间氢键的增强，形成了一个发达的网络结构，进一步降低了固定水的含量（T），提高了 SPI 凝胶的持水能力（WHC）。此外，这种凝胶结构还提高了凝胶的硬度和对小变形及大变形的抵抗力。这些发现有助于设计和生产具有理想性能的基于 SPI 的凝胶。
