Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102576

Hang Li , Maolin Tu , Zhen Wu , Xiaoqun Zeng , Jihuan Wu , Daodong Pan , Qiwei Du

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引用次数: 0

Abstract

The gelation properties of milk protein (MPI) and legume proteins fermented by common starter cultures was compared in this study. The characterization of fermented soy protein (SPI) showed cross-linked protein gel chains, which is different from the cluster structure of fermented MPI. The large molecular weight and high content β-strand may be two factors that make the structure of fermented SPI gel more compact. Kefir starter cultures (KSC) take longer to ferment, and the continuous hydrolysis by diverse strains promoted the hydrolysis of legume proteins and the exposure of internal hydrophobic groups, which was reflected in the weakening of the 11S subunits. In addition, KSC fermentation increased the β-sheet/β-turn content to 48.88 % in SPI and 48.34 % in chickpea protein isolate (CPI), respectively, which significantly improved the viscoelasticity of SPI and CPI. The correlation mechanism between protein structure and gelation properties can contribute to the development of legume protein-based yogurt.

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混合发酵剂发酵豆科蛋白和牛奶蛋白凝胶化的比较：质地、流变学特性和蛋白质结构

本研究比较了用普通发酵剂发酵乳蛋白和豆科蛋白的凝胶特性。发酵大豆蛋白（SPI）的表征表现为交联蛋白凝胶链，这与发酵大豆蛋白的簇状结构不同。大分子量和高β链含量可能是发酵SPI凝胶结构更加致密的两个因素。开菲尔发酵剂（KSC）发酵时间较长，不同菌株的持续水解促进了豆科蛋白的水解和内部疏水性基团的暴露，表现为11S亚基的减弱。此外，KSC发酵使鹰嘴豆分离蛋白（CPI）的β-sheet/β-turn含量分别达到48.88%和48.34%，显著提高了SPI和CPI的粘弹性。研究蛋白结构与凝胶特性的相关机制有助于豆科蛋白酸奶的开发。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.