Effects of NaCl/KCl ratios on structural and properties changes in soy-potato protein mixed gel

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-22 DOI:10.1111/ijfs.17528

Ying Sun, Long Wang, BingLin Lu, Bin Zhou, Shen Liu, Fenglian Chen, Lianzhou Jiang, Juyang Zhao, Xiuqing Zhu

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Abstract

To reduce the sodium salt content in protein gel-based foods, this study investigated the effects of different Na-K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na-K ratio in the SPI/PPI gel system. Specifically, when the Na-K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β-sheet content, whereas the α-helix content and β-turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na⁺ and K⁺ improved the network structure and water-holding capacity of the SPI/PPI gel during the heat-induced gelation process. However, excessively high Na-K ratios weakened the gel properties.

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NaCl/KCl 比率对大豆-土豆蛋白混合凝胶结构和性质变化的影响

为了降低蛋白凝胶食品中的钠盐含量，本研究探讨了不同 Na-K 比对大豆分离蛋白（SPI）和马铃薯分离蛋白（PPI）复合凝胶的凝胶特性和结构变化的影响。结果表明，在 SPI/PPI 凝胶体系中，随着 Na-K 比的增加，复合凝胶的性能进一步增强。具体来说，当Na-K比为1:1时，SPI/PPI复合凝胶的凝胶强度、凝胶弹性、WHC、储存模量（G′）和β片含量最高，而α螺旋含量和β匝含量最低。扫描电子显微镜图像显示，复合凝胶具有致密均匀的网络结构。在热诱导凝胶化过程中，添加低浓度的 Na+ 和 K+ 可改善 SPI/PPI 凝胶的网络结构和持水能力。然而，过高的 Na-K 比率会削弱凝胶的性能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.