Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties

被引：0

作者：

Wang, Shurui ^{[1
]}

Liu, Peixuan ^{[1
]}

Zang, Yiyu ^{[1
]}

Wei, Jiaoyue ^{[1
]}

Sun, Cuixia ^{[1
]}

Li, Xiaoyang ^{[1
]}

Zhao, Yiguo ^{[1
]}

Cao, Yiping ^{[1
]}

Lu, Wei ^{[1
]}

Fang, Yapeng ^{[1
]}

机构：

[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 476卷

关键词：

Black kidney bean protein isolate; Fibrillation; Gel properties; Incubation time; GLOBULAR-PROTEINS; PEA PROTEIN; KINETICS; POLYPHENOL; MECHANISM; GELATION; FORCES; FOOD;

D O I：

10.1016/j.foodchem.2025.143406

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fibrillation of plant proteins is a promising approach to enhance their gel properties. In this study, black kidney bean protein isolate self-assembled into amyloid fibrils and subsequently formed hydrogels at a concentration of 2.0 wt% after thermal treatment at pH 2.0. Gel structure and rheological properties were modulated by regulating the acid-heat incubation time (0-72 h). With increased incubation time, the black kidney bean protein fibrils (BKPFs) transitioned through distinct states: sol state (8 h), gel state formed by fibril entanglement (12-20 h), and disrupted gel state by partial depolymerization of fibril aggregates (>24 h). Rheological analysis revealed that the gels at 16 h had maximum storage modulus (159.9 Pa). Small-angle X-ray scattering indicated that BKPFs highly aggregated (R-g = 49.49 nm) with a more compact mass fractal structure (D-f = 2.0) at 16 h. Cryo-scanning electron microscopy images showed the formation of a homogeneous and dense three-dimensional gel network structure at 12 h.

引用

页数：13

共 69 条

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