Gelling Properties of Potato Protein-Egg White Mixtures

被引：1
|
作者：
Liu X. [1 ]
Liu Q. [1 ]
Liu W. [1 ]
Xu F. [1 ]
Zhang L. [1 ]
Hu H. [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 02期
关键词：
Composite gel; Egg white protein; Potato protein; Structure properties; Texture properties;
D O I：
10.7506/spkx1002-6630-20201201-009
中图分类号：
学科分类号：
摘要：
In this study, heat-induced gels were made from mixtures of potato protein (PP) and egg white protein (EWP)at different ratios, and their texture properties, protein secondary structures, intermolecular forces, free sulfhydryl group contents and rheological properties were investigated. The results showed that with increasing level of PP, the waterholding capacity of mixed gels increased from (73.5 ± 0.71)% to (97.5 ± 0.71)% (P < 0.05) and the roughness gradually decreased. With increasing level of EWP, the hardness increased from (460.5 ± 4.4) g to (1 614.9 ± 126.4) g (P < 0.05). The two proteins complemented each other in water-holding capacity and hardness. When the ratio of PP to EWP approached 1,the secondary structure of mixed gels was transformed from β-sheet and α-helical to random coil, and the hydrogen bonds were gradually weakened. Hydrophobic interactions and free sulfhydryl contents increased with increasing level of EWP.The mixed gels with PP-EWP ratio of 1:0, 9:1 and 0:1 possessed higher elastic modulus. The gels strength was significantly positively correlated with hydrophobic interactions and free sulfhydryl group content (P < 0.01), and negatively correlated with water-holding capacity (P < 0.01), but had no significant correlation with storage modulus (P > 0.05). © 2022, China Food Publishing Company. All right reserved.
引用
收藏
页码：34 / 40
页数：6
相关论文
共 28 条
  • [1] JASPREET S, LOVEDEEP K., Advances in potato chemistry and technology, (2009)
  • [2] KATZAY H, CHIRUG L, OKUN Z, Et al., Comparison of thermal and high-pressure gelation of potato protein isolates[J], Foods, 9, 8, (2020)
  • [3] MALLING J, SCHMIDT, BACH L, Et al., Appearance and textural properties of sheared low concentration potato protein gels-impact of drying method, pH, and ionic strength, Journal of Food Science, 82, 9, pp. 2056-2061, (2017)
  • [4] JOSE J, POUVREAU L, MARTIN A H., Mixing whey and soy proteins: consequences for the gel mechanical response and water holding, Food Hydrocolloids, 60, pp. 216-224, (2016)
  • [5] McCANN T H, LENA G, PETER F, Et al., Rheological properties and microstructure of soy-whey protein[J], Food Hydrocolloid, 82, pp. 434-441, (2018)
  • [6] AINIS W N, CARSTEN E, CAMILLE F, Et al., Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins, Food Hydrocolloid, 87, pp. 723-733, (2019)
  • [7] (2020)
  • [8] JAFARPOUR A, REZAEI M., A comparative study oneffect of egg white, soy protein isolate and potato starch on functional properties of common carp (Cyprinus carpio) surimi gel, Journal of Food Processing & Technology, 3, (2012)
  • [9] LIN D Q, ZHANG L T, LI R J, Et al., Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major), Food Hydrocolloids, 96, pp. 537-545, (2019)
  • [10] MA C Y, YIU S, HARWALKAR V., Rheological and structural properties of egg white/oat globulin co-gels, Journal of Food Science, 55, 1, pp. 99-102, (2010)
123