Wang Xuechun, Yin Ze, Wang Shixin, Zhai Aihua
College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.
National Coarse Cereals Technology Engineering Research Center, Daqing, China.
J Food Sci. 2025 Jul;90(7):e70207. doi: 10.1111/1750-3841.70207.
This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and molecular interactions. The results show that the combined treatment of ultrasound and enzymes effectively reduced the molecular weight of BBPI, facilitating protein dissociation and structural refolding. This process resulted in increased surface hydrophobicity, a significant reduction in particle size (by 85%), an increase in the absolute value of the zeta potential, and a 60% enhancement in solubility. These modifications led to a gel with improved viscoelasticity, increased water-holding capacity, and enhanced gel strength and springiness, which reached 5.11 N and 4.73 mm, respectively, while forming a more compact three-dimensional network structure. These findings suggest a promising strategy for improving BBPI for food applications, particularly in plant-based products, by enhancing its functional properties and expanding its industrial potential.
本研究考察了超声处理和酶处理对黑豆分离蛋白（BBPI）凝胶化特性的协同作用。我们假设这种联合方法将通过促进结构修饰和分子相互作用来增强凝胶化。结果表明，超声和酶的联合处理有效地降低了BBPI的分子量，促进了蛋白质的解离和结构重折叠。这一过程导致表面疏水性增加、粒径显著减小（减小85%）、ζ电位绝对值增加以及溶解度提高60%。这些修饰导致形成一种凝胶，其粘弹性得到改善、持水能力增强、凝胶强度和弹性增加，凝胶强度和弹性分别达到5.11 N和4.73 mm，同时形成更紧密的三维网络结构。这些发现表明，通过增强其功能特性和扩大其工业潜力，为改善用于食品应用（特别是植物基产品）的BBPI提出了一种有前景的策略。
