Zhang Yudan, Liu Jingbo, Zheng Zhiyuan, Cao Sijia, Wang Xiyan, Guo Wenjin, Yan Zhaohui, Zhang Renzhao, Liu Xuanting
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Food Chem. 2025 Mar 30;469:142560. doi: 10.1016/j.foodchem.2024.142560. Epub 2024 Dec 17.
This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity. After ultrasound, SPI-EWP emulsion gels exhibited higher gel strength, freeze-thaw stability, and swelling ratio. Digestion kinetics showed an increased half-life time of SPI-EWP emulsion gels with no significant difference in PC. Flexible proteins could adsorb around small droplets, forming tight interfacial layers and a dense and uniform network according to particle size and Cryo-SEM. This work elucidated the mechanism of performance stabilization and digestion kinetics of SPI-EWP emulsion gels, supporting the design of animal and plant protein complex products.
本研究考察了配方和超声处理对大豆分离蛋白（SPI）-蛋清蛋白（EWP）乳液凝胶的加工性能和营养消化率的影响。与SPI乳液凝胶相比，EWP的加入通过二硫键和均匀网络显著改善了质地特性和冻融稳定性。然而，当SPI:EWP比例为3:1和2:1时，乳液凝胶的溶胀率因SPI网络连续性的破坏而降低。超声处理后，SPI-EWP乳液凝胶表现出更高的凝胶强度、冻融稳定性和溶胀率。消化动力学表明，SPI-EWP乳液凝胶的半衰期增加，而蛋白质消化率无显著差异。根据粒径和冷冻扫描电镜结果，柔性蛋白可吸附在小液滴周围，形成紧密的界面层和致密均匀的网络。本研究阐明了SPI-EWP乳液凝胶性能稳定化和消化动力学的机制，为动植物蛋白复合产品的设计提供了支持。
