There are great applications of protein-polysaccharide gel for prospects stability and mechanical strength in stabilizing, transferring bioactive substances and nutritional enhancers. A heat-induced gelation was prepared with whey protein isolate (WPI) and high acyl gellan gum (HG). The gel strength, water holding capacity and microstructure of whey protein isolate-high acyl gellan gum gelation (WPI-HG) were analyzed, the formation mechanism of whey protein-high acyl gellan gum was revealed. The results showed that HG could enhance the gel strength and water holding capacity of the gelation, the gel strength reached 26.97 g, water holding capacity was 97.41%, and the light transmittance was 1.87% with HG concentration of 4 g/L. Sulfhydryl group which could form S-S stable structure in the composite solution increased significantly with addition of HG. Rheological properties results revealed that the phase transition temperature of composite gel could be increased with HG. Fourier transform infrared spectroscopy (FTIR) showed that there was an intermolecular force that occurred between WPI and HG. Scanning electron microscopy (SEM) showed that there was a tightly three-dimensional network structure formed in WPI-HG. This study could provide a basic theoretical data for the development of new gelation foods for WPI and HG and food processing.
GUO Na
,
SONG Miaomiao
,
XU Zhongdong
,
ZHU Guilan
,
HE Yunkun
,
YU Zhenyu
,
MA Ying
. Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate[J]. Food and Fermentation Industries, 2020
, 46(3)
: 72
-77
.
DOI: 10.13995/j.cnki.11-1802/ts.022128
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