Yang Qin, Li-Sha Yi-Jing, Chen Han-Qing
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Int J Biol Macromol. 2025 May;309(Pt 3):143036. doi: 10.1016/j.ijbiomac.2025.143036. Epub 2025 Apr 9.
In this study, kidney bean protein isolate (KPI) and basil seed gum (BSG) thermal aggregates were prepared to form cold-set gels (KB) by adding sodium citrate (SC) and glucono-δ-lactone (GDL). The structure and gel properties of the cold-set gels were investigated. Results showed that the gels added with SC had higher water holding capacity and lower gel strength than GDL-induced gels. While the cold-set gels induced by GDL with the addition of SC (KB-GDL/SC) possessed compact gel network with higher viscoelasticity. Compared with KPI cold-set gels, the KB cold-set gels exhibited higher gel strength and greater capacity to capture water due to the filling and cross-linking effect of BSG, and its high hydrophilicity and changes on the KPI molecular structures. Moreover, the KB-GDL/SC presented a lower syneresis rate of 28.2 % than other gels after freeze-thaw treatment. Meanwhile, KB-GDL/SC showed better protection on astaxanthin under ultraviolet light or during heat treatment. All the KB cold-set gels controlled the release of astaxanthin during simulated digestion. Particularly for KB-SC, the loaded astaxanthin had the highest bioaccesssbility (24.5 %) after in vitro digestion. This study may provide unique insights for development of novel cold-set gels and related functional foods.
在本研究中，制备了菜豆分离蛋白（KPI）和罗勒籽胶（BSG）热聚集体，通过添加柠檬酸钠（SC）和葡萄糖酸 -δ-内酯（GDL）形成冷胶（KB）。研究了冷胶的结构和凝胶特性。结果表明，添加SC的凝胶比GDL诱导的凝胶具有更高的持水能力和更低的凝胶强度。而添加SC的GDL诱导的冷胶（KB - GDL/SC）具有紧密的凝胶网络和更高的粘弹性。与KPI冷胶相比，由于BSG的填充和交联作用及其高亲水性以及对KPI分子结构的改变，KB冷胶表现出更高的凝胶强度和更强的保水能力。此外，KB - GDL/SC在冻融处理后表现出比其他凝胶更低的28.2%的析水率。同时，KB - GDL/SC在紫外光下或热处理过程中对虾青素表现出更好的保护作用。所有KB冷胶在模拟消化过程中均能控制虾青素的释放。特别是对于KB - SC，体外消化后负载的虾青素具有最高的生物可及性（24.5%）。本研究可为新型冷胶及相关功能性食品的开发提供独特见解。
