水力空化对大豆分离蛋白钙致凝胶行为的影响

Effect of Hydrodynamic Cavitation on Calcium Induced Gelation Behavior of Soy Protein Isolate

文章研究了水力空化处理不同时间(10,30,60 min)对大豆分离蛋白钙致凝胶行为的影响。结果表明,水力空化处理能显著提高大豆分离蛋白钙致凝胶的凝胶强度、持水性和储能模量,其中处理30 min后的大豆分离蛋白所形成的钙致凝胶强度可由处理前的(11.76±0.72)g提高到(46.22±0.74)g,持水性可由(63.02±0.65)%提高到(89.76±0.76)%,储能模量可由655.16 Pa提高到4723.60 Pa。水力空化处理导致大豆分离蛋白钙致凝胶分子间作用力也发生了变化,疏水相互作用和二硫键的含量显著增加(P<0.05),离子键的含量降低。扫描电镜结果表明,水力空化处理后的大豆分离蛋白钙致凝胶结构更加规则紧凑。由此可见,一定时间的水力空化处理可以改善大豆分离蛋白钙致凝胶的性能,该研究结果可为预测和控制大豆蛋白凝胶的性能和工艺优化提供理论指导。

In this paper,the effect of different time(10,30,60 min)of hydrodynamic cavitation(HC)treatment on calcium induced gelation behavior of soy protein isolate(SPI)is studied.The results show that the HC treatment can significantly improve the calcium induced gel strength,water holding capacity and energy storage modulus of SPI.The calcium induced gel strength of SPI after treatment for 30 min can increase from(11.76±0.72)g to(46.22±0.74)g.The water holding capacity can increase from(63.02±0.65)%to(89.76±0.76)%,and the energy storage modulus can increase from 655.16 Pa to 4723.60 Pa.The HC treatment also changes the intermolecular force of calcium induced gel of SPI and the hydrophobic interaction and the content of disulfide bonds significantly increases(P<0.05),while the content of ionic bonds decreases.The results of scanning electron microscope show that the calcium induced gel structure of SPI after HC treatment is more regular and compact.It can be seen that HC treatment for a certain period of time can improve the properties of calcium induced gel of SPI.The results can provide theoretical guidance for predicting and controlling the properties of soy protein gel and process optimization.