大豆分离蛋白(soybean protein isolate,SPI)基乳液凝胶在食品工业中应用广泛。在商品化SPI生产过程中,不可避免会发生一定程度的热变性和聚集,对谷氨酰胺转氨酶(transglutaminase,TGase)交联蛋白产生影响。为探究不同热变性程度的SPI对TGase诱导SPI乳液凝胶的影响,制备了不同热处理温度的SPI,研究其乳化性、凝胶强度、持水/油性、凝胶形态,以及SPI浓度、油浓度对SPI乳液凝胶性质的影响。结果表明:随着热处理温度的增加,SPI稳定乳液的乳化活性和乳化稳定性呈显著增加趋势。95 ℃热处理显著增强了乳液凝胶的凝胶性能,其凝胶硬度是天然蛋白乳液凝胶的2.2倍。对于95 ℃热处理的SPI乳液凝胶,随着蛋白浓度或油浓度的增大,凝胶强度显著增加,气孔逐渐增大;所有样品均具有优异的持水性和持油性。SPI在经过热变性(95 ℃)处理后有利于经TGase诱导形成SPI乳液凝胶。
孟少华
,
马相杰
,
赵建生
,
卜晓彤
,
李鑫
,
袁静瑶
,
杨钰菲
,
邹神中
,
傅礼玮
,
曾茂茂
,
陈洁
. 热诱导大豆分离蛋白聚集对谷氨酰胺转氨酶交联乳液凝胶性质的影响[J]. 食品与发酵工业, 2023
, 49(3)
: 139
-145
.
DOI: 10.13995/j.cnki.11-1802/ts.031992
Soybean protein isolate (SPI) based emulsion gels are widely used in the food industry. In the production process of commercial SPI, a certain degree of thermal denaturation and aggregation inevitably occurs, and the aggregation state of soybean protein is an important factor affecting the performance of SPI-based emulsion systems and SPI-based emulsion gel systems. Therefore, for the actual processing, it is necessary to explore the influence of the degree of thermal aggregation of soybean protein on the gel properties of transglutaminase (TGase) cross-linked emulsion gels. To investigate the effect of SPI with different degrees of thermal denaturation on TGase induced SPI based emulsion gels, SPIs with different heat treatment temperatures were prepared, and the effects of thermal aggregation of SPI on emulsifying property, emulsion stability, gel strength, water/oil holding capacity, gel morphology and other properties were studied. In addition, SPI based emulsion gels with different protein concentrations (8%-12%) and different oil concentrations (5%-20%) were prepared to explore the effects of SPI and oil concentration on the properties of SPI based emulsion gels. The results showed that the emulsifying activity and emulsifying stability of SPI stabilized emulsions increased significantly with the increase of SPI heat treatment temperature. The clarification index of the SPI-stabilized emulsion also decreased significantly with increasing SPI heat treatment temperature. With the increase of SPI heat treatment temperature, the number of pores of the emulsion gel increased accordingly, and the size of pores also increased. The heat treatment of SPI at 95 °C significantly enhanced the gel properties of the emulsion gel, and its gel hardness was 2.2 times that of the native SPI emulsion gel. For the SPI heat-treated at 95 °C, as the protein concentration increased from 8% to 12%, the hardness of the SPI emulsion gels increased from 861.4 g to 2 830.2 g correspondingly. The pore size showed a gradually increasing trend. For the emulsion gel of heat-treated SPI at 95 °C, as the soybean oil concentration increased from 5% to 20%, the hardness of the SPI based emulsion gels increased correspondingly from 991.4 g to 2 830.2 g. With the increase of oil concentration, the pore size of the SPI emulsion gel showed a gradually increasing trend. In addition, all samples have excellent water and oil holding capacity. The results have demonstrated that the thermal denaturation (95 ℃) of SPI is beneficial to the formation of SPI emulsion gel induced by TGase.
[1] FARJAMI T, MADADLOU A.An overview on preparation of emulsion-filled gels and emulsion particulate gels[J].Trends in Food Science & Technology, 2019, 86:85-94.
[2] LIN D Q, KELLY A L, MIAO S.Preparation, structure-property relationships and applications of different emulsion gels:Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels[J].Trends in Food Science & Technology, 2020, 102:123-137.
[3] LANG M.Consumer acceptance of blending plant-based ingredients into traditional meat-based foods:Evidence from the meat-mushroom blend[J].Food Quality and Preference, 2020, 79:103758.
[4] LEMKEN D, SPILLER A, SCHULZE-EHLERS B.More room for legume - Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products[J].Appetite, 2019, 143:104412.
[5] WEN C T, LIU G Y, REN J Y, et al.Current progress in the extraction, functional properties, interaction with polyphenols, and application of legume protein[J].Journal of Agricultural and Food Chemistry, 2022, 70(4):992-1 002.
[6] AMIRDIVANI S, KHORSHIDIAN N, FIDELIS M, et al.Effects of transglutaminase on health properties of food products[J].Current Opinion in Food Science, 2018, 22:74-80.
[7] MOSTAFA H S.Microbial transglutaminase:An overview of recent applications in food and packaging[J].Biocatalysis and Biotransformation, 2020, 38(3):161-177.
[8] ROMEIH E, WALKER G.Recent advances on microbial transglutaminase and dairy application[J].Trends in Food Science & Technology, 2017, 62:133-140.
[9] HUANG Z R, SUN J, ZHAO L Z, et al.Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase[J].Food Science & Nutrition, 2022, 10(3):772-783.
[10] WANG X F, LUO K Y, LIU S T, et al.Textural and rheological properties of soy protein isolate tofu-type emulsion gels:Influence of soybean variety and coagulant type[J].Food Biophysics, 2018, 13(3):324-332.
[11] FANG H C, LI J Y, HUO T Y, et al.Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities[J].Food Hydrocolloids, 2021, 113:106474.
[12] LEE C H, RHA C.Microstructure of soybean protein aggregates and its relation to the physical and textural properties of the curd[J].Journal of Food Science, 1978, 43(1):79-84.
[13] WANG X F, HE Z Y, ZENG M M, et al.Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J].Food Chemistry, 2017, 221:130-138.
[14] TANG C H.Emulsifying properties of soy proteins:A critical review with emphasis on the role of conformational flexibility[J].Critical Reviews in Food Science and Nutrition, 2017, 57(12):2 636-2 679.
[15] CAI Z X, WEI Y, GUO Y L, et al.Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks[J].Food Hydrocolloids, 2020, 108:106052.
[16] 周士琪. 海带多糖复乳凝胶脂肪替代物的制备及其在低脂鸡肉肠中的应用[D].上海:华东理工大学, 2020.
ZHOU S Q.Preparation and physicochemical properties of double emulsion gels and its application in chicken sausages[D].Shanghai:East China University of Science and Technology, 2020.
[17] 赵海波. 硫酸钙诱导热变性大豆蛋白凝胶的影响因素及应用研究[D].无锡:江南大学, 2017.
ZHAO H B.Factors affecting the formation of thermo-denatured soybean protein gel induced by calcium sulfate and its application[D].Wuxi:Jiangnan University, 2017.
[18] 郭凤仙. 热处理对大豆分离蛋白结构及功能特性的影响[D].无锡:江南大学, 2009.
GUO F X.Influence of heat treatment on structural and functional properties of soy isolate protein[D].Wuxi:Jiangnan University, 2009.
[19] GUO Z W, HUANG Z X, GUO Y N, et al.Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins[J].Food Hydrocolloids, 2021, 119:106835.
[20] 郭凤仙, 熊幼翎, 何志勇, 等.热处理对大豆分离蛋白功能特性的影响[J].食品与机械, 2009, 25(6):9-11;21.
GUO F X, XIONG Y L, HE Z Y, et al.Effect of heat treatment on functional properties of soybean protein isolate[J].Food ＆ Machinery, 2009, 25(6):9-11;21.
[21] 陈力扬, 华欲飞, 孔祥珍, 等.预热变性程度对大豆蛋白凝胶性质的影响[J].中国油脂, 2019, 44(11):56-62.
CHEN L Y, HUA Y F, KONG X Z, et al.Effect of pre-heating denaturation degree on gel properties of soy protein[J].China Oils and Fats, 2019, 44(11):56-62.
[22] 王冬梅, 范志军, 安然, 等.大豆蛋白热聚集体的溶液行为表征[J].现代食品, 2020(7):182-184.
WANG D M, FAN Z J, AN R, et al.Characterization of solution behavior of soybean protein thermal aggregates[J].Modern Food, 2020(7):182-184.
[23] 安然. 大豆分离蛋白可溶性热聚集行为及其超声调控研究[D].哈尔滨:东北农业大学, 2019.
AN R.Study on soluble thermal aggregates of soybean protein isolate and its ultrasonic regulation[D].Harbin:Northeast Agricultural University, 2019.
[24] ZHENG H G, YANG X Q, TANG C H, et al.Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties[J].Food Research International, 2008, 41(2):154-164.
[25] 杨岚. 热处理强度对大豆蛋白凝胶性质的影响及机制初探[D].无锡:江南大学, 2018.
YANG L.Effect of heat treatment intensity on the gel properties of soybean protein and study on its mechanism[D].Wuxi:Jiangnan University, 2018.
