Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100317

Yue Zhang , Zheng Zhang , Yuan Fu , Yawen Gao , Wanchun Guo , Ruifeng Hu , Xuejun Liu

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引用次数: 1

Abstract

The purpose of this study was to investigate the effects of different pH conditions on the properties of heat-induced composite gels of Auricularia auricula-judae polysaccharide (AP) and whey protein isolate (WPI). The color, hydration properties, texture, thermal stability, rheological properties, sulfhydryl content, surface hydrophobicity, and microstructure of the gels were evaluated. Due to the Maillard reaction, the color of the gel changed from white to brown with increasing pH. In contrast to the trend observed for color, the gels formed at pH 8 had better water holding capacity, springiness, hardness, thermal stability compared to pH 4, pH 6, and pH 10. Furthermore, rheological measurements showed that the gels after different pH treatments maintained their morphology by non-covalent interactions (hydrophobic interactions and electrostatic interactions), the gels exhibited shear thinning behavior. The free sulfhydryl content and surface hydrophobicity of the gels further confirmed the contribution of hydrophobic interactions in the gel network. The observation of the microstructure showed that the gel changed from a granular gel with rough surface to a gel with uniform and smooth surface with the increase of pH. This study provides some basic data references for improving the properties of AP-WPI composite gels and developing new gel-type products.

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不同pH对热致黑木耳多糖-乳清分离蛋白复合凝胶性能的影响

研究了不同pH条件对黑木耳多糖(AP)和乳清分离蛋白(WPI)热致复合凝胶性能的影响。对凝胶的颜色、水化性能、结构、热稳定性、流变性能、巯基含量、表面疏水性和微观结构进行了评价。由于美拉德反应，凝胶的颜色随着pH的增加由白色变为棕色。与颜色的变化趋势相反，pH 8形成的凝胶与pH 4、pH 6和pH 10相比，具有更好的持水性、弹性、硬度和热稳定性。此外，流变学测量表明，不同pH处理后的凝胶通过非共价相互作用(疏水相互作用和静电相互作用)保持其形态，凝胶表现出剪切变薄行为。凝胶的游离巯基含量和表面疏水性进一步证实了凝胶网络中疏水相互作用的贡献。微观结构观察表明，随着ph的增加，凝胶从表面粗糙的粒状凝胶转变为表面均匀光滑的凝胶。本研究为提高AP-WPI复合凝胶的性能和开发新型凝胶型产品提供了一些基础数据参考。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.