蛋清蛋白可作为大豆蛋白热致凝胶形成过程中游离巯基的供体,赋予凝胶良好的质构。该研究考察在不同影响因素(还原剂、离子强度、热处理及多糖)下大豆蛋白+蛋清蛋白复合凝胶的成胶特性、持水性及微观性质,揭示诱导凝胶二硫键形成复合凝胶网络结构的最优条件。结果表明,蛋清蛋白的加入可以增加大豆蛋白凝胶的二硫键含量,显著改善其硬度及持水性。低浓度的NaCl、NaHSO3和结冷胶有助于凝胶形成更多二硫键,保持更好的质构强度和持水性。随着热处理时间延长,蛋白有更多机会及充足时间打开原有二硫键并生成更多的二硫键,复合体系形成的凝胶的强度和持水性也随之提高。由NaCl、NaHSO3和结冷胶共同作用的多条件复合凝胶能够拥有最优的凝胶强度及持水性能。
Egg white protein can be used as the donor of free sulfhydryl groups during the formation of soybean protein heat-induced gel, which can endow the gel with good texture. The gelling properties, water holding capacity and microcosmic properties of soybean protein/egg white protein composite gel were investigated using different factors (reducing agent, ionic strength, heat treatment and polysaccharide). The optimum conditions for inducing disulfide bonds to form composite gel network structure were revealed. The results showed that the addition of egg white protein could increase the disulfide bond content of soybean protein gel, and significantly improve its hardness and water holding capacity. Low concentrations of NaCl, NaHSO3 and gellan gum were helpful to the formation of more disulfide bonds, better texture strength and water holding capacity. Moreover, with the increase of heat treatment time, the protein had more opportunities and sufficient time to open the original disulfide bonds and form more disulfide bonds, and the strength and water holding capacity of the gel formed by the composite system were also improved. Therefore, multi-condition composite gel with NaCl, NaHSO3 and gellan gum had the best gel strength and water holding capacity.
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