Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism

被引：42

作者：

Ge, Jiao ^{[1
]}

Sun, Cuixia ^{[1
]}

Chang, Yuyang ^{[1
]}

Sun, Mengge ^{[1
]}

Zhang, Yin ^{[2
]}

Fang, Yapeng ^{[1
]}

机构：

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

[2] Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 162卷

基金：

中国国家自然科学基金;

关键词：

Pea protein isolate; Panda bean protein; Amyloid fibrils; Gelling properties; Reinforce; Formation mechanism; COLD-SET GELATION; SOY PROTEIN; RHEOLOGICAL PROPERTIES; NETWORK PROTEINS; WHEY; BEHAVIOR; GUM;

D O I：

10.1016/j.foodres.2022.112053

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The roles of panda bean protein amyloid fibrils (PDPF) in modifying the textural and rheological properties of heat-induced pea protein isolate (PPI) gels were investigated. It was found that the incorporation of PDPF significantly enhanced (p < 0.05) the strength of PPI gel. This effect was PDPF concentration-dependent and was predominantly attributable to the enhanced intermolecular interactions between PDPF and PPI through hydrogen bonds and hydrophobic interactions. Synchronously, the non-network proteins content in PPI-PDPF gels decreased from 23.6 % to 6.6 % when PDPF concentration increased from 0 to 1.50 % (w/w). Cryo-scanning electron microscopy proved that PDPF was filled in the PPI gel network leading to more compact and interconnected gel structure. However, the water holding capacity and secondary structures of PPI gel were not significantly affected. The findings of this study showed that PDPF was effective in improving the PPI gel functional quality, which provided scientific support for PDPF as a promising gel ingredient in food industrial applications.

引用

页数：10

共 42 条

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FOOD HYDROCOLLOIDS, 2021, 117

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