超声介导的大豆-蛋清蛋白酸诱导乳凝胶：一种综合技术功能特性、消化率和营养价值的多设计方法

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-17 DOI:10.1016/j.foodchem.2024.142560

Yudan Zhang , Jingbo Liu , Zhiyuan Zheng , Sijia Cao , Xiyan Wang , Wenjin Guo , Zhaohui Yan , Renzhao Zhang , Xuanting Liu

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引用次数: 0

摘要

研究了配方和超声对大豆分离蛋白(SPI)-蛋清蛋白（EWP）乳状凝胶加工性能和营养物质消化的影响。与SPI乳液凝胶相比，EWP的加入通过二硫键和均相网络显著改善了结构性能和冻融稳定性。然而，在SPI:EWP比为3:1和2:1时，由于SPI网络连续性被破坏，乳化凝胶的膨胀率降低。超声处理后，SPI-EWP乳液凝胶具有较高的凝胶强度、冻融稳定性和溶胀率。消化动力学表明，SPI-EWP乳状凝胶的半衰期增加，但PCmax无显著差异。根据颗粒大小和Cryo-SEM，柔性蛋白可以吸附在小液滴周围，形成紧密的界面层和致密均匀的网络。本研究阐明了SPI-EWP乳状凝胶的性能稳定机理和消化动力学，为动植物蛋白复合物产品的设计提供了理论依据。

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Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value

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Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value

This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity. After ultrasound, SPI-EWP emulsion gels exhibited higher gel strength, freeze-thaw stability, and swelling ratio. Digestion kinetics showed an increased half-life time of SPI-EWP emulsion gels with no significant difference in PC_max. Flexible proteins could adsorb around small droplets, forming tight interfacial layers and a dense and uniform network according to particle size and Cryo-SEM. This work elucidated the mechanism of performance stabilization and digestion kinetics of SPI-EWP emulsion gels, supporting the design of animal and plant protein complex products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.