Directional control of the formation rate, and structural and mechanical properties of yuba films via disulfide bond- or ionic interaction-mediated soy protein aggregation.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-30 DOI:10.1002/jsfa.14300

Wen-Qiang Cai, Xiao-Han Zheng, Bo-Wen Zou, Xiao-Kang Na, Chao Ren, Xian-Bing Xu, Ming Du, Bei-Wei Zhu, Chao Wu

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引用次数: 0

Abstract

Background: Yuba is a worldwide popular soybean product, but its development is currently challenged by the time-consuming fabrication process.

Results: In this study, we proposed a simple yet effective strategy to enhance the formation rate and tensile strength of yuba films by introducing calcium ions and sodium metabisulfite (SM). Results show that calcium ion increased the density and continuity of the yuba films, while SM led to the formation of larger protein particles. Moreover, dynamic light scattering indicated that the size of the largest protein particles increased from 112.8 to 408.6 nm as the concentration of SM rose from 0 to 20 mmol L^-1. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results revealed a strong correlation between the formation of large protein particles and the release of basic polypeptides from glycinin (11S) during SM treatment. Furthermore, the blue shift of the maximum emission wavelengths of fluorescence intensity suggested that the exposed hydrophobic residues of the basic polypeptides became trapped inside the protein particles upon heating.

Conclusion: The results demonstrated that the structure and functional properties of protein particles significantly impacted the formation rate and tensile strength of yuba films. These findings offer valuable and fundamental insights for the advancement of industrial production of yuba films. © 2025 Society of Chemical Industry.

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通过二硫键或离子相互作用介导的大豆蛋白聚集对豆巴膜形成速率、结构和力学性能的定向控制。

背景：豆巴是一种世界范围内流行的豆制品，但目前其发展受到加工过程耗时的挑战。结果：在本研究中，我们提出了一种简单而有效的策略，通过引入钙离子和焦亚硫酸钠（SM）来提高玉巴膜的形成速度和拉伸强度。结果表明，钙离子增加了玉巴膜的密度和连续性，而SM则导致形成更大的蛋白质颗粒。动态光散射结果表明，随着SM浓度从0 mmol L-1增加到20 mmol L-1，最大蛋白颗粒的大小从112.8 nm增加到408.6 nm。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示，在SM处理过程中，大蛋白颗粒的形成与甘氨酸（11S）释放碱性多肽之间存在很强的相关性。此外，荧光强度最大发射波长的蓝移表明，暴露的碱性多肽的疏水残基在加热后被困在蛋白质颗粒内。结论：实验结果表明，蛋白质颗粒的结构和功能特性对玉巴薄膜的形成速率和拉伸强度有显著影响。这些研究结果为推进羽巴电影的工业化生产提供了有价值的基础性见解。©2025化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.