Yang Mei, Tang Yuhan, Huang Nana, Guo Siya, Wu Jiangpo, Li Zhizhou, Sun Yuxin, Zhu Yingying, Ran Junjian
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, Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang, Henan 453003, China.
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, Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang, Henan 453003, China.
Int J Biol Macromol. 2025 Jul;318(Pt 2):145115. doi: 10.1016/j.ijbiomac.2025.145115. Epub 2025 Jun 9.
This study aimed to explore the impact of ultrasound-assisted pH-shifting on the physicochemical characteristics of a mung bean protein/milk protein concentrate (MBP/MPC) hybrid protein system and assess its applicability in hybrid yogurt gels. The results indicated that ultrasound and pH-shifting synergistically improved the physicochemical properties of hybrid protein system, increasing solubility (86.92 %-91.98 %), enhancing emulsification (4.08 %-53.65 %), and reducing particle size (8.02 %-87.87 %). Additionally, ultrasound-assisted pH-shifting significantly decreased α-helix and β-turn contents while increasing random coils content, without altering the protein's primary structure. In hybrid yogurt gel applications, ultrasound-assisted pH-shifting markedly improved gel texture, water-holding capacity, and elasticity. However, when the MBP/MPC ratio exceeded 60:40, the hybrid gels exhibited inferior properties compared to mung bean protein single yogurt gels, even after treatment. The best gel quality was attained at an 80:20 MBP/MPC ratio, where hydrophobic interactions were identified as the dominant factor in gel network formation. These findings suggested that the quality of hybrid protein yogurt gels strongly depends on the MBP/MPC mixing ratio. This study provides a theoretical basis for applying ultrasound-assisted pH-shifting in MBP/MPC hybrid protein yogurt gel systems.
本研究旨在探讨超声辅助pH值转变对绿豆蛋白/浓缩乳清蛋白（MBP/MPC）复合蛋白体系理化特性的影响，并评估其在复合酸奶凝胶中的适用性。结果表明，超声和pH值转变协同改善了复合蛋白体系的理化性质，提高了溶解度（86.92%-91.98%），增强了乳化作用（4.08%-53.65%），并减小了粒径（8.02%-87.87%）。此外，超声辅助pH值转变显著降低了α-螺旋和β-转角含量，同时增加了无规卷曲含量，而不改变蛋白质的一级结构。在复合酸奶凝胶应用中，超声辅助pH值转变显著改善了凝胶质地、持水能力和弹性。然而，当MBP/MPC比例超过60:40时，即使经过处理，复合凝胶的性能仍低于绿豆蛋白单一酸奶凝胶。在MBP/MPC比例为80:20时获得了最佳凝胶质量，其中疏水相互作用被确定为凝胶网络形成的主要因素。这些发现表明，复合蛋白酸奶凝胶的质量强烈依赖于MBP/MPC混合比例。本研究为超声辅助pH值转变在MBP/MPC复合蛋白酸奶凝胶体系中的应用提供了理论依据。
