The effects of resonance acoustic mixing on Ca2+- induced gelation of commercial soy protein isolate

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI:10.1016/j.lwt.2025.118578

Yungang Cao , Yan Du , Yingjie Li , Miaomiao Liu , Wenjuan Chen , Li Feng , Weiwei Li

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引用次数: 0

Abstract

This study reported a new physical processing technology, resonant acoustic mixing (RAM), for the modification of commercial soy protein isolate (SPI) to enhance its gelling properties, and the underlying mechanisms were investigated. With the increase of treatment time, the β-sheet of SPI increased (from 28 % to 31 %) and α-helices content decreased (from 28 % to 26 %), which suggested that RAM treatment could promote the unfold of SPI and further induced the exposure of reactive groups. The exposure of sulfhydryl and hydrophobic groups in SPI molecules after RAM treatment led to the formation of a large number of disulfide bonds and enhanced hydrophobic interaction during the formation of Ca²⁺-induced gel, which further enhanced the gel hardness and WHC as well as other texture properties including chewiness and gumminess. In addition, RAM treatment significantly reduced the protein particle size and increased the solubility of SPI, resulting in the formation of compact and dense microstructures of gel with enhanced viscoelasticity. However, the influence on nonlinear rheological properties could be ignored. Particularly, SPI with desired structural and gelling properties was obtained under RAM treatment for 25 min. These results could provide theoretical guidance for the utilization of RAM as a modification technique for food protein.

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共振声混合对Ca2+诱导商业大豆分离蛋白凝胶化的影响

本文报道了一种新的物理处理技术——共振声混合技术（RAM）对商品大豆分离蛋白（SPI）进行改性，以提高其胶凝性能，并对其机理进行了探讨。随着处理时间的延长，SPI的β-片数增加（从28%增加到31%），α-螺旋含量减少（从28%减少到26%），表明RAM处理可以促进SPI的展开，进一步诱导活性基团的暴露。RAM处理后SPI分子中巯基和疏水基的暴露，导致Ca2+诱导凝胶形成过程中形成大量二硫键，疏水相互作用增强，进一步提高了凝胶的硬度和WHC以及其他质地性能，包括咀嚼性和粘性。此外，RAM处理显著降低了蛋白质粒径，提高了SPI的溶解度，使凝胶微观结构致密，粘弹性增强。但对非线性流变特性的影响可以忽略不计。特别地，在RAM处理25分钟下获得了具有理想结构和胶凝性能的SPI。这些结果可为RAM作为食品蛋白改性技术的应用提供理论指导。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.