Heat-induced mixed gels were prepared with soybean protein isolate (SPI) and camellia seed protein (CPI) as raw materials. The rheological properties, texture, water holding capacity, and gel structure of the mixed gels were determined. The interaction between the two proteins and the mechanism that lead to the improvement of the mixture gel were explored based on the respective amino acid compositions of the two proteins, the solubility, electrophoresis, surface free sulfhydryl groups, disulfide bonds, surface hydrophobicity, solution particle size distribution, secondary structure, gel microstructure, etc. Results showed that when the compounding ratio of SPI and CPI was between 10:2 and 10:3, the gelling point temperature of the mixed protein decreased from 82.34 ℃ to 75.73 ℃, and the storage modulus value reached the maximum, which was 5 times that of pure SPI. Meanwhile, the gel strength reached the maximum, which was 2 times that of pure SPI. Moreover, the electron microscopy results showed that an appropriate proportion of CPI enabled the mixed protein to form a dense and uniform gel network structure. The results of electrophoresis, surface free sulfhydryl content, and disulfide bonds content showed that the two proteins interacted by disulfide bonds and was formed a complex between the subunits, which could reduce the surface hydrophobicity of the complex and effectively improve the solubility of SPI, it also could promote the gel network structure to be denser and more uniform. Furthermore, infrared spectroscopy results showed that the secondary structure of the mixed protein was changed from β-sheet to β-turn and random coil. Above results indicated that the improvement of the gel strength of soy protein by a certain proportion of camellia seed protein was mainly based on the interaction between the two proteins. A certain proportion of camellia seed protein had an enhancement effect on the gel strength of soybean protein, which provided a new thought and theoretical basis for the preparation of high gel plant-based mixed protein in the future.
ZENG Lin
,
WANG Zhaojun
,
HE Zhiyong
,
QIN Fang
,
ZENG Maomao
,
CHEN Jie
. Enhancement of high hydrophilic camellia seed protein on soy protein gel and its mechanism[J]. Food and Fermentation Industries, 2022
, 48(17)
: 150
-158
.
DOI: 10.13995/j.cnki.11-1802/ts.031660
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