Egg white protein can be used as the donor of free sulfhydryl groups during the formation of soybean protein heat-induced gel, which can endow the gel with good texture. The gelling properties, water holding capacity and microcosmic properties of soybean protein/egg white protein composite gel were investigated using different factors (reducing agent, ionic strength, heat treatment and polysaccharide). The optimum conditions for inducing disulfide bonds to form composite gel network structure were revealed. The results showed that the addition of egg white protein could increase the disulfide bond content of soybean protein gel, and significantly improve its hardness and water holding capacity. Low concentrations of NaCl, NaHSO3 and gellan gum were helpful to the formation of more disulfide bonds, better texture strength and water holding capacity. Moreover, with the increase of heat treatment time, the protein had more opportunities and sufficient time to open the original disulfide bonds and form more disulfide bonds, and the strength and water holding capacity of the gel formed by the composite system were also improved. Therefore, multi-condition composite gel with NaCl, NaHSO3 and gellan gum had the best gel strength and water holding capacity.
YANG Juan
,
LUO Weiqian
,
HE Manyuan
. Affecting factors of soybean protein/egg white protein composite gel performance[J]. Food and Fermentation Industries, 2022
, 48(18)
: 128
-133
.
DOI: 10.13995/j.cnki.11-1802/ts.031999
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