Na⁺- and Ca²⁺-mediated mung bean protein-wheat gluten low-moisture extruded products: structural and techno-functional characteristics.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-29 DOI:10.1002/jsfa.14399

Ruqi Guo, Bingyu Sun, Ying Zhu, Yuyang Huang, Linlin Liu, Yihan Song, Xiuqing Zhu

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引用次数: 0

Abstract

Background: Sodium chloride (NaCl) and calcium chloride (CaCl₂) are commonly used salts in food processing, known to affect protein interactions and structural properties. However, their specific impact on low-moisture mung bean protein-wheat gluten (LMW) products remains unclear.

Results: This study explored the impact of NaCl and CaCl₂ (0%, 0.5%, 1%, 1.5%, 2% and 2.5%) on the protein structure and functional properties of LMW products. The findings revealed that the incorporation of 1% NaCl and 0.5% CaCl₂ significantly enhanced the rehydration rate, expansion rate, oil retention capacity and cooking yield of LMW, while simultaneously reducing its hardness and chewiness post-rehydration, thereby improving its edibility. The incorporation of NaCl and CaCl₂ reduced electrostatic repulsion and protein solubility, and the higher charge density of Ca²⁺ compared to Na⁺ greatly enhanced the structural stability and mechanical properties of LMW. However, excessive concentrations negatively affected LMW attributes.

Conclusion: The results provide valuable insights into the role of NaCl and CaCl₂ in modifying the structure and functionality of low-moisture extruded protein products. Optimizing salt concentrations can enhance product quality while maintaining a balance between structural stability and textural properties. These findings contribute to the development of low-salt, plant-based meat analogues with increased consumer appeal. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

Na+和Ca2+介导的绿豆蛋白-小麦面筋低水分挤压产品：结构和技术功能特性。

背景：氯化钠（NaCl）和氯化钙（CaCl2）是食品加工中常用的盐，已知会影响蛋白质的相互作用和结构特性。然而，它们对低水分绿豆蛋白小麦面筋（LMW）产品的具体影响尚不清楚。结果：本研究探讨了NaCl和CaCl2（0%、0.5%、1%、1.5%、2%和2.5%）对LMW产品蛋白质结构和功能特性的影响。结果表明，1% NaCl和0.5% CaCl2的掺入显著提高了LMW的复水化率、膨胀率、保油能力和蒸煮得率，同时降低了其复水化后的硬度和嚼劲，从而提高了其食性。NaCl和CaCl2的掺入降低了静电斥力和蛋白质溶解度，Ca2+的电荷密度比Na+高，大大提高了LMW的结构稳定性和力学性能。然而，浓度过高会对LMW属性产生负面影响。结论：研究结果揭示了NaCl和CaCl2对低水分挤压蛋白制品结构和功能的影响。优化盐浓度可以提高产品质量，同时保持结构稳定性和质地性能之间的平衡。这些发现有助于开发低盐、植物性肉类类似物，增加消费者的吸引力。©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.