由于大豆蛋白制成的凝胶食品不能提供具有弹性的、坚韧的口感质构,该文选择性混合二硫键含量丰富的蛋清蛋白以揭示不同处理条件对所成复合凝胶性质的影响。通过对大豆蛋白及蛋清蛋白在不同条件所成凝胶的机械性能、持水能力以及微观形貌的研究,发现选择接近两者等电点制备的凝胶强度相对较强。蛋白浓度增加可提高蛋白质接触的机会及疏水作用,体系更易形成三维网络结构且结构的强度和持水性能随之增加。在pH 7.0条件下制备的复合凝胶较pH 5.5条件下制备的凝胶具有更佳结构和持水性,即符合蛋白质在相对较高pH下,热处理可形成更多二硫键的规律。研究表明,利用蛋清蛋白作为大豆蛋白热致凝胶过程中游离巯基的供体,可使复合体系形成更多二硫键,在提升硬度的同时增加其持水性,赋予凝胶良好的质构。该研究为制备具有更佳口感品质的大豆凝胶制品提供理论指导。
Since gelatin foods made from soy protein cannot provide elastic and tough texture, this study intends to reveal the influence of different processing conditions on the characteristics of the composite gelatin by selective mixing of egg white protein with rich disulfide bond content. Observation of the mechanical properties, water holding capacity and microscopic morphology of the gels formed by soybean protein and egg white protein under different conditions showed that the gelatin strength prepared by choosing close to the two isoelectric points was relatively strong. And with the increasing of protein concentration, the chance of protein contact and hydrophobic effect could be increased which resulted in the system easier to form a three-dimensional network structure and increase the strength of the structure and water holding capacity accordingly. The composite gelatin prepared at pH 7.0 had better structure and water holding capacity than the gelatin prepared at pH 5.5, which conformed to the rule that the heat treatment of proteins can form more disulfide bonds at relatively high pH value. This study concluded that egg white protein can be used as a donor of free sulfhydryl groups in the process of thermally induced soy protein gelation and therefore can make the composite system form more disulfide bonds, increase its hardness as well as its water holding capacity. And it also endowed a good texture to the gel. It provides theoretical guidance for preparing soybean gelatin products with better taste quality in the study.
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