Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-07 DOI:10.1016/j.foodhyd.2023.109493

Yuntao Wang , Hui Zhang , Qing Liang , Xiuqin Guo , Zijian Niu , Si Qiu , Wei Xu , Rui Li

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Abstract

In this study, the effect of konjac glucomannan (KGM) with different degrees of deacetylation (DD) on the gel properties of transglutaminase induced soybean protein isolate (SPI) emulsion gel was investigated. It was found that the three kinds of KGM increased the breaking force and water holding capacity, enhanced the freeze-thaw stability of the SPI emulsion gel, while KGM with DD of 59% (DKGM1) improved these properties to the largest extent. This was because SPI-DKGM1 had the lowest oil water interfacial tension, resulting in the formation of the most uniform and the smallest oil droplets, which then led to the formation of much denser gel network. Moreover, the hydrophobic interaction and hydrogen bonding between DKGM1 and SPI were the strongest compared with that of other KGM. Besides, FTIR results showed that SPI-DKGM1 emulsion gel had higher β-sheet content, which was conductive to the formation of a stable three-dimensional network structure. However, the combination of SPI and KGM with high DD (DKGM2, DD = 92%) destroyed the gel structure to some extent and resulted in emulsion gel with weakened gel properties compared with that of DKGM1. Therefore, KGM with proper DD was conducive to the formation of more ordered and much denser gel network structure, which then resulted in SPI emulsion gel with the best gel properties.

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不同脱乙酰程度魔芋葡甘露聚糖对转谷氨酰胺酶诱导的大豆分离蛋白乳凝胶凝胶行为的影响

研究了不同去乙酰化程度的魔芋葡甘露聚糖(KGM)对转谷氨酰胺酶诱导的大豆分离蛋白(SPI)乳状凝胶凝胶性能的影响。结果表明，三种KGM均能提高SPI乳液凝胶的破断力和持水能力，增强其冻融稳定性，其中DD为59% (DKGM1)的KGM对上述性能的改善程度最大。这是因为SPI-DKGM1具有最低的油水界面张力，从而形成最均匀和最小的油滴，从而形成更致密的凝胶网络。此外，DKGM1与SPI之间的疏水相互作用和氢键作用是最强的。FTIR结果表明，SPI-DKGM1乳液凝胶具有较高的β-sheet含量，有利于形成稳定的三维网络结构。然而，高DD (DKGM2, DD = 92%)的SPI与KGM的结合在一定程度上破坏了凝胶结构，导致乳化凝胶的凝胶性能较DKGM1弱。因此，适当DD的KGM有利于形成更有序、更致密的凝胶网络结构，从而形成具有最佳凝胶性能的SPI乳液凝胶。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.