Soybean protein isolate (SPI) was treated at 60, 80, and 95 ℃, respectively, with fish myofibrillar protein (MP) in a ratio of 1∶3 (total protein concentration 45 g/L), to form a mixed protein gel by heat induction. The results showed that compared with natural soy protein isolate gel (MP-N-SPI), the storage modulus value (G′) of MP-SPI at 80 ℃ increased significantly (P<0.05), while the value was lower at 60 and 95 ℃. After adding SPI to MP, the water holding capacity (WHC) of the composite gel was higher than that of MP alone. A suitable heat-induced temperature of SPI (80 ℃) could significantly improve the WHC of the composite gel (P<0.05). Moreover, the hardness of MP-SPI at 95 ℃ significantly improved. The SDS-PAGE showed that there were no significant differences in bands between MP-N-SPI and MP alone. The bands of MP-SPI at 80 and 95 ℃ were lighter than MP-N-SPI and MP-SPI at 60 ℃, which indicated that pre-heated SPI at 80 or 95 ℃ was easy to interact with MP. Chemical force measurements showed that the gel network of preheated soy protein and MP mainly formed by hydrophobic interaction. In conclusion, a suitable heat-induced SPI can significantly improve the properties of the composite gel.
WU Yaqin
,
WANG Lisha
,
ZOU Mi
,
BAO Hairong
. Effects of heat-induced soy protein isolate on gel properties of myofibrillar proteins[J]. Food and Fermentation Industries, 2019
, 45(10)
: 60
-65
.
DOI: 10.13995/j.cnki.11-1802/ts.018951
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