Aiming to improve the foaming properties of protein, this study explored the effect of different amounts of inulin on foaming performance of egg white-soy protein isolate compound protein.The study analyzed the particle size distribution, ζ-potential, SDS-PAGE gel electrophoresis, infrared spectroscopy, surface hydrophobicity, and free sulfhydryl content of the egg white-soy protein isolate-inulin complexes, and conducted a preliminary exploration of the binding mechanism of the complexes.The results indicate that compared to the blank group, when 0.8% inulin was added, the foaming characteristics increased by 24.23%, and the foam stability improved by 25.71%.The reason is that inulin causing a change in the aggregation state of the composite protein, making the structure more loose, while the absolute value of the potential decreases and the free sulfhydryl groups are also exposed.Inulin combines with the compound protein to form a small molecular complex with a more compact structure, resulting in a reduction in particle size.Furthermore, there is a decrease in the β-folding content of the complexes, indicating that the protein molecules are unfolding.Inulin interacts with the compound protein molecules through non-covalent hydrogen bonds which is used to, which increases the number of hydrophilic groups in the environment and decreases surface hydrophobicity.These intermolecular interactions contribute to the formation of foam membranes, thereby improving foaming performance.Therefore, inulin can effectively improve the foaming performance of egg white-soy protein isolate compound protein.
TANG Lingkui
,
WEI Haiyan
,
LONG Tingting
,
LUO Yimeng
,
YI Jiawei
,
LIU Yunan
,
YE Jinsong
. Effect of inulin on foaming performance of egg white-soy protein isolate and exploration of its action mechanism[J]. Food and Fermentation Industries, 2025
, 51(13)
: 212
-217
.
DOI: 10.13995/j.cnki.11-1802/ts.040815
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