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.
YANG Juan
,
LUO Weiqian
,
HE Manyuan
. Study on the characteristics of soy protein/egg white protein composite gelatin[J]. Food and Fermentation Industries, 2021
, 47(6)
: 134
-138
.
DOI: 10.13995/j.cnki.11-1802/ts.026238
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