The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

被引：24

作者：

Liu, Feng ^{[1
]}

Feng, Sirui ^{[1
]}

Guo, Yunsi ^{[1
]}

Li, Zhangpeng ^{[1
]}

Chen, Lichun ^{[1
]}

Handa, Akihiro ^{[2
]}

Zhang, Yue ^{[1
]}

机构：

[1] Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, 149 Jiaogong Rd, Hangzhou 310018, Peoples R China

[2] Kewpie Corp, R&D Div, Inst Technol Solut, 2-5-7 Sengawa, Tokyo 1820002, Japan

来源：

FOOD STRUCTURE-NETHERLANDS | 2021年 / 29卷

基金：

中国国家自然科学基金;

关键词：

Soybean protein isolate; Glycation; Conjugate gel; Gastrointestinal digestion; Rheological properties; MAILLARD REACTION-PRODUCTS; FUNCTIONAL-PROPERTIES;

D O I：

10.1016/j.foostr.2021.100210

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, soybean protein isolate (SPI) and glucose (glc) were conjugated by wet Maillard reaction at 95 degrees C for 0-6 h with a mass ratio of 1:2. The degree of grafting and SDS-PAGE of SPI-conjugates were studied and a highest degree of grafting (23.14 %) was achieved at reaction time of 4 h. Gels were then prepared by cross linking SPI-glc mixture or conjugates using transglutaminase, and their mechanical properties were charactered by hardness and gumminess. To further study the impact of conjugation on the gastrointestinal digestion of gel, rheological properties of gels after in vitro gastric and intestinal digestions were evaluated through amplitude and frequency sweep tests. Compared with SPI and SPI-glc mixture, gels formed by conjugates with 1 h and 4 h reaction time showed significantly higher viscosity, storage modulus (G') and complex modulus (G*) values after gastric digestion, indicating that these conjugate gels had slower gastric digestion kinetics. There were no significant differences among these samples in simulated intestinal digestion. Therefore, the SPI-glc conjugate gels may have great potential to be used for gastric delivery.

引用

页数：7

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