Ran Junjian, Pang Shuai, Li Hongfei, Zhao Ruixiang, Zhang Yao, Li Yongchao, Yang Mei
School of Food Science, Henan Institute of Science and Technology, Key Lab Breeding Base of College of Henan Province, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, Henan 453003, China.
School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang, Henan 453003, China.
Food Chem X. 2024 Nov 8;24:101977. doi: 10.1016/j.fochx.2024.101977. eCollection 2024 Dec 30.
The study aimed to evaluate the gel properties of mung bean protein (MP)/sodium caseinate (NaCas) hybrid yogurt at various mixing ratios, such as rheology, texture, water holding capacity, microstructure, and formation mechanism. The gel hardness, storage modulus (G') and water holding capacity of MP/NaCas yogurt increased and subsequently decreased as the NaCas level increased, maximum at a MP/NaCas ratio of 70:30. Meanwhile, as the MP/NaCas ratio was 70:30, the hybrid yogurt gel formed tighter and finer network structure. Moreover, the MP/NaCas hybrid yogurt slowed down the acidification rate with increasing NaCas ratio. Especially when NaCas was added at 50 %, the blend sample presented the longest fermentation time (280 min). Results showed that the optimal physicochemical characteristics of the yogurt gel were obtained when MP/NaCas ratio was mixed at 70:30. The results of the intermolecular forces indicated that hydrophobic interactions were the main factor causing yogurt gel formation.
本研究旨在评估不同混合比例下绿豆蛋白（MP）/酪蛋白酸钠（NaCas）复合酸奶的凝胶特性，如流变学、质地、持水能力、微观结构及形成机制。随着NaCas含量的增加，MP/NaCas酸奶的凝胶硬度、储能模量（G'）和持水能力先升高后降低，在MP/NaCas比例为70:30时达到最大值。同时，当MP/NaCas比例为70:30时，复合酸奶凝胶形成了更紧密、更细腻的网络结构。此外，MP/NaCas复合酸奶随着NaCas比例的增加而减缓了酸化速率。特别是当添加50%的NaCas时，混合样品呈现出最长的发酵时间（280分钟）。结果表明，当MP/NaCas比例为70:30时，酸奶凝胶获得了最佳的理化特性。分子间作用力的结果表明，疏水相互作用是导致酸奶凝胶形成的主要因素。
