The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selecte...The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties,thermal properties,and microstructure of acid-induced soybean isolate protein self-assembled gels(SPIASG).The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides,and the gel with Xanthan gum(XG)was the most effective.The hybrid gel,with added Condensed resin(CR),Xanthan gum(XG),Carrageenan(CA),and CMC formed a stronger network structure.Additionally,compared with SPIASG,the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved.In this study,a simple and easy method was obtained to significantly improve the gel properties of SPIASG,analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties,and provided some ideas to improve the gel properties of SPI protein gels.展开更多
The rheological properties of flaxseed meal(FM)and Soybean Protein Isolate(SPI)extruded by the two-screw extruder under different processing conditions were investigated.Moisture,temperature,screw speed and SPI concen...The rheological properties of flaxseed meal(FM)and Soybean Protein Isolate(SPI)extruded by the two-screw extruder under different processing conditions were investigated.Moisture,temperature,screw speed and SPI concentration were the four major factors for the extrusion process.The rheological properties of extruded products were calculated by steady state flow test,frequency sweep test and creep test.All the samples showed shear-thinning effect that is to say their apparent viscosities decreased with the increases of shear rate.The data fitted well to Power Law model.It was found that both the storage(G′)and loss modulus increased as the rise in the angular frequency(w),which also fitted well to Power Law model.The creep-recovery behavior of the samples fitted well to Burger’s model.In addition,the temperature had no significant effect on the creep recovery rate of the samples.展开更多
利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SP...利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SPI凝胶流变特性和抗氧化活性的影响。结果表明,随着OPC浓度的增加,包埋率增加,荷载量减小,最大荷载量达到35.5753μg/mg。随着OPC浓度的增加,OPC-SPI凝胶的弹性模量和黏性模量增加,损耗因子随之降低,对频率的依赖性降低;但对凝胶的黏度无显著差异。OPC-SPI对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基以及羟自由基的清除能力优于SPI。OPC能够有效增强SPI的凝胶黏弹性和抗氧化活性,为进一步开发新型抗氧化复合SPI凝胶提供了理论依据。展开更多
乳液凝胶可用于替代部分脂肪,降低蛋黄酱等食品中饱和脂肪酸的含量,并作为递送生物活性物质的载体。采用热处理的大豆分离蛋白(soy protein isolate,SPI)和大豆种皮多糖(soybean hull polysaccharide,SHP)制备乳液凝胶,利用流变仪、傅...乳液凝胶可用于替代部分脂肪,降低蛋黄酱等食品中饱和脂肪酸的含量,并作为递送生物活性物质的载体。采用热处理的大豆分离蛋白(soy protein isolate,SPI)和大豆种皮多糖(soybean hull polysaccharide,SHP)制备乳液凝胶,利用流变仪、傅里叶变换红外光谱仪、X射线衍射仪、扫描电镜和质构仪分析不同SHP质量分数(0、0.15%、0.30%、0.45%、0.60%)对乳液凝胶结构、流变特性、凝胶性和乳化稳定性的影响。结果表明:随着SHP质量分数的增加,乳液凝胶的微观结构更加致密,储存稳定性、G′和G″值、相对回收率逐渐增加。随着SHP质量分数的增加,乳液凝胶的表观黏度增加,并在SHP质量分数为0.45%时,达到最大。红外光谱和扫描电子显微镜观察结果显示,SHP和SPI之间存在分子间相互作用和氢键作用。储藏实验结果证实,储存7 d后乳液凝胶的储藏稳定性随着SHP添加量的增加而增强,当SHP质量分数为0.45%时,乳液凝胶稳定性较高。研究旨在为SHP在食品乳液凝胶中的开发和应用提供理论依据。展开更多
基金financially supported by the 2021 Postgraduate Research Ability Improvement Program BTBU,the Joint Program of Beijing Natural Science Foundation Committee and Beijing Education Committee(Grant No.KZ201810011017)Beijing Excellent Talent Training Project(Grant No.2017000020124G100).
文摘The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties,thermal properties,and microstructure of acid-induced soybean isolate protein self-assembled gels(SPIASG).The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides,and the gel with Xanthan gum(XG)was the most effective.The hybrid gel,with added Condensed resin(CR),Xanthan gum(XG),Carrageenan(CA),and CMC formed a stronger network structure.Additionally,compared with SPIASG,the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved.In this study,a simple and easy method was obtained to significantly improve the gel properties of SPIASG,analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties,and provided some ideas to improve the gel properties of SPI protein gels.
基金supported by the National Natural Science Foundation of China(31301593)Chinese Universities Scientific Fund(2017QC041)Research and Development Fund for University’s Doctoral Discipline of China(20130008120021).
文摘The rheological properties of flaxseed meal(FM)and Soybean Protein Isolate(SPI)extruded by the two-screw extruder under different processing conditions were investigated.Moisture,temperature,screw speed and SPI concentration were the four major factors for the extrusion process.The rheological properties of extruded products were calculated by steady state flow test,frequency sweep test and creep test.All the samples showed shear-thinning effect that is to say their apparent viscosities decreased with the increases of shear rate.The data fitted well to Power Law model.It was found that both the storage(G′)and loss modulus increased as the rise in the angular frequency(w),which also fitted well to Power Law model.The creep-recovery behavior of the samples fitted well to Burger’s model.In addition,the temperature had no significant effect on the creep recovery rate of the samples.
文摘利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SPI凝胶流变特性和抗氧化活性的影响。结果表明,随着OPC浓度的增加,包埋率增加,荷载量减小,最大荷载量达到35.5753μg/mg。随着OPC浓度的增加,OPC-SPI凝胶的弹性模量和黏性模量增加,损耗因子随之降低,对频率的依赖性降低;但对凝胶的黏度无显著差异。OPC-SPI对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基以及羟自由基的清除能力优于SPI。OPC能够有效增强SPI的凝胶黏弹性和抗氧化活性,为进一步开发新型抗氧化复合SPI凝胶提供了理论依据。
