An Yuexin, Guo Ruqi, Gao Yang, Zhu Ying, Huang Yuyang, Liu Linlin, Zhu Xiuqing
College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China.
College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China.
Int J Biol Macromol. 2025 Jan;285:138252. doi: 10.1016/j.ijbiomac.2024.138252. Epub 2024 Dec 2.
To improve the emulsion gel system of single soybean isolate protein (SPI) and to broaden the application field of hemp protein isolate (HPI), ultrasonic treatment and HPI were introduced to improve the properties of SPI emulsion gel and to explore the mechanism. The results showed that the gel strength (218.6 g) and water-holding capacity (86.24 %) of the emulsion gels were improved under ultrasonic treatments when the ratio of SPI:HPI was >6:4, and the reticulation structure of the gels was enhanced. When the ratio of SPI:HPI was <6:4, the gel structure was loose and formless. Ultrasonic treatment has a significant effect on the emulsion gel with the ratio of SPI:HPI was >6:4. Appropriate ultrasonic treatment (400 W) changed the protein structure, improved the rheological properties of emulsion gels to form the protein-oil-coated network structure. However, excessive ultrasonic treatment (600 W) will destroy the conformation of the protein, reducing the stability of the structure. The effect of ultrasonic treatment on emulsion gels with the ratio of SPI:HPI was <6:4 is low, but improved the gel protein digestibility. This study provides a theoretical basis for the application of ultrasonic in composite protein emulsion gels systems and the development and application of HPI.
为改善单一大豆分离蛋白（SPI）乳液凝胶体系，并拓宽大麻分离蛋白（HPI）的应用领域，引入超声处理和HPI来改善SPI乳液凝胶的性能并探究其作用机制。结果表明，当SPI:HPI比例>6:4时，超声处理可提高乳液凝胶的凝胶强度（218.6 g）和持水能力（86.24%），且凝胶的网状结构得到增强。当SPI:HPI比例<6:4时，凝胶结构松散且无定形。超声处理对SPI:HPI比例>6:4的乳液凝胶有显著影响。适当的超声处理（400 W）改变了蛋白质结构，改善了乳液凝胶的流变学性质，形成了蛋白-油包被网络结构。然而，过度的超声处理（600 W）会破坏蛋白质的构象，降低结构稳定性。超声处理对SPI:HPI比例<6:4的乳液凝胶影响较小，但提高了凝胶蛋白的消化率。本研究为超声在复合蛋白乳液凝胶体系中的应用以及HPI的开发应用提供了理论依据。
