Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 218 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040651

Properties and mechanism of sodium alginate improving heat-induced highland barley protein gel

  • FU Mingze ,
  • ZHANG Yi ,
  • PENG Xiaowei ,
  • CHEN Huijing ,
  • KAN Jianquan
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-08-04

  Revised date: 2024-10-18

  Online published: 2025-08-04

Fold

Abstract

In order to improve the gel properties of highland barley protein (HBP) and thus expand its application, gels were prepared by mixing the sodium alginate with HBP.The effects of different concentrations of sodium alginate on the water-holding property, gel hardness and thermal stability of HBP were investigated, and the mechanism of sodium alginate regulating the gelation of HBP was explored through the determination of the secondary and tertiary structures of HBP and the observation of its gel structure.The results showed that with the increase of sodium alginate addition, the water holding capacity and gel strength of HBP were significantly increased from 23.4% and 13.3 g to 59.4% and 33.8 g, respectively.The results of thermogravimetric analysis show that the addition of sodium alginate could improve the thermal stability of HBP, and the addition of sodium alginate had no significant effect on the secondary structure of HBP, but it would significantly decrease the surface hydrophobicity and free sulfhydryl group content of HBP by 42.3%, respectively.The surface hydrophobicity and free sulfhydryl content of HBP were significantly reduced by 42.3% and 53.3%, respectively.By measuring the molecular forces in HBP, it was found that adding sodium alginate increased the hydrogen bonding, disulfide bonding, and electrostatic interactions in the composite gel by 51.4%, 40.4%, and 50.7%, respectively.The CLSM results show that phase separation occurs after adding sodium alginate, which promotes the aggregation of protein molecules, resulting in a denser gel structure.In conclusion, sodium alginate could be used to improve the gel properties of HBP and expand the application of HBP.

Key words： highland barley protein; sodium alginate; gel; thermal stability; gel properties

Cite this article

FU Mingze , ZHANG Yi , PENG Xiaowei , CHEN Huijing , KAN Jianquan . Properties and mechanism of sodium alginate improving heat-induced highland barley protein gel[J]. Food and Fermentation Industries, 2025 , 51(13) : 218 -225 . DOI: 10.13995/j.cnki.11-1802/ts.040651

References

[1] LIA J, GUO Z H, WANG Z R, et al.Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein[J].Ultrasonics Sonochemistry, 2023, 94:106317.
[2] HU W M, XU X D, WANG X Y, et al.Effect of curdlan on the gel properties and interactions of whey protein isolate gels[J].International Journal of Biological Macromolecules, 2024, 277:134161.
[3] 于梦丽, 陈雨, 林凤岩, 等.物理-酶耦合修饰大豆蛋白凝胶特性的研究进展[J].食品与发酵工业, 2025,51(5):351-360.
YU M L, CHEN Y, LIN F Y, et al.Advances in characterization of physically-enzymatically coupled modified soy protein gels[J].Food and Fermentation Industries, 2025,51(5):351-360.
[4] CHEN H J, GUO Z H, WANG Z R, et al.Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein[J].Ultrasonics Sonochemistry, 2023, 94:106338.
[5] 刘永慧, 田亚凝, 张永琥, 等.低温等离子体技术对青稞蛋白结构及功能特性的影响[J].食品工业科技, 2024, 45(22):81-88.
LIU Y H, TIAN Y N, ZHANG Y H, et al.Effects of cold plasma technology on the structural and functional properties of highland barley protein[J].Science and Technology of Food Industry, 2024, 45(22):81-88.
[6] FENG S M, SUN Y X, WANG D, et al.Effect of adjusting pH and chondroitin sulfate on the formation of curcumin-zein nanoparticles:Synthesis, characterization and morphology[J].Carbohydrate Polymers, 2020, 250:116970.
[7] SHAO P, ZHU Y Q, QIN M P, et al.Hydrodynamic behavior and dilute solution properties of Ulva fasciata algae polysaccharide[J].Carbohydrate Polymers, 2015, 134:566-572.
[8] 姚静. 海藻酸钠分子量对肌原纤维蛋白凝胶保水的影响及机制[D].合肥:合肥工业大学, 2016.
YAO J.Effect and its mechanism of sodium alginate molecular weight on the water holding capacity of myofibrillar protein gel[D].Hefei:Hefei University of Technology, 2016.
[9] KIM W, WANG Y, SELOMULYA C.Impact of sodium alginate on binary whey/pea protein-stabilised emulsions[J].Journal of Food Engineering, 2022, 321:110978.
[10] LI Q Y, LAN H J, ZHAO Z T.Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH[J].LWT, 2019, 99:513-518.
[11] 刘立品. 青稞蛋白质结构与功能特性的研究[D].杨凌:西北农林科技大学, 2015.
LIU L P.The studies on structural and functional properties of the hulless barley protein[D].Yangling:Northwest A & F University, 2015.
[12] WANG W J, SHEN M Y, JIANG L, et al.Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels[J].Food Chemistry, 2020, 313:126125.
[13] LI Y L, QI X, RONG L Y, et al.Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel[J].Food Hydrocolloids, 2024, 147:109379.
[14] ZHANG Y M, PUOLANNE E, ERTBJERG P.Mimicking myofibrillar protein denaturation in frozen-thawed meat:Effect of pH at high ionic strength[J].Food Chemistry, 2021, 338:128017.
[15] GUO Z H, LIU M, XIANG X W, et al.Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels[J].LWT, 2021, 149:111891.
[16] ZHAO H B, CHEN J, HEMAR Y, et al.Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides[J].Food Chemistry, 2020, 310:125983.
[17] LEI Y C, ZHAO X, LI D, et al.Effects of κ-carrageenan and guar gum on the rheological properties and microstructure of phycocyanin gel[J].Foods, 2022, 11(5):734.
[18] ZHENG H N, BEAMER S K, MATAK K E, et al.Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation[J].Food Chemistry, 2019, 278:644-652.
[19] DU Y N, YAN J N, XU S Q, et al.Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum[J].Food Chemistry, 2023, 405:134759.
[20] GE J, SUN C X, CHANG Y Y, et al.Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils:Gelling properties and formation mechanism[J].Food Research International, 2022, 162:112053.
[21] WANG X F, HE Z Y, ZENG M M, et al.Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J].Food Chemistry, 2017, 221:130-138.
[22] XING H R, LIU X G, HU Y F, et al.Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate[J].Food Hydrocolloids, 2024, 147:109323.
[23] URUAKPA F O, ARNTFIELD S D.Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum[J].Food Chemistry, 2006, 95(2):255-263.
[24] CHEN L H, LIU T Q.Interaction behaviors between chitosan and hemoglobin[J].International Journal of Biological Macromolecules, 2008, 42(5):441-446.
[25] STĂNCIUC N, BANU I, BOLEA C, et al.Structural and antigenic properties of thermally treated gluten proteins[J].Food Chemistry, 2018, 267:43-51.
[26] VETRI V, MILITELLO V.Thermal induced conformational changes involved in the aggregation pathways of beta-lactoglobulin[J].Biophysical Chemistry, 2005, 113(1):83-91.
[27] ZHANG L N, LIANG R W, LI L.The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability[J].Food Hydrocolloids, 2022, 131:107814.
[28] ZHOU Y, DAI H J, MA L, et al.Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation[J].LWT, 2021, 138:110651.
[29] JIANG S S, MA Y Y, WANG Y H, et al.Effect of κ-carrageenan on the gelation properties of oyster protein[J].Food Chemistry, 2022, 382:132329.
[30] SOUZA C J F, GARCIA-ROJAS E E.Interpolymeric complexing between egg white proteins and xanthan gum:Effect of salt and protein/polysaccharide ratio[J].Food Hydrocolloids, 2017, 66:268-275.
[31] GAO Y F, LUO C, ZHANG J Y, et al.Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation[J].Food Chemistry, 2022, 393:133400.
[32] ALAVI F, EMAM-DJOMEH Z, YARMAND M S, et al.Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan:Impact of gel microstructure on the gastrointestinal fate of curcumin[J].Food Hydrocolloids, 2018, 85:267-280.
[33] TANG C H, MA C Y.Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean[J].Food Chemistry, 2009, 115(3):859-866.
[34] CHEN Y, WANG T, ZHANG Y F, et al.Effect of moderate electric fields on the structural and gelation properties of pea protein isolate[J].Innovative Food Science & Emerging Technologies, 2022, 77:102959.
[35] HUA X Y, SIM S Y J, HENRY C J, et al.The extraction of buckwheat protein and its interaction with kappa-carrageenan:Textural, rheological, microstructural, and chemical properties[J].International Journal of Biological Macromolecules, 2024, 260:129427.
[36] SÁNCHEZ-GONZÁLEZ I, CARMONA P, MORENO P, et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J].Food Chemistry, 2008, 106(1):56-64.
[37] CHU L L, YANG L C, LI J G, et al.Effect of Smilax China L.starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel[J].International Journal of Biological Macromolecules, 2019, 135:127-132.
[38] NI N, WANG Z Y, HE F, et al.Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values[J].Process Biochemistry, 2014, 49(4):631-636.
[39] CHEN H J, LI H Y, WU Y H, et al.Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough[J].International Journal of Biological Macromolecules, 2024, 260:129594.
[40] ZHANG D, CHEN D, PATEL B, et al.Pectin as a natural agent for reinforcement of pea protein gel[J].Carbohydrate Polymers, 2022, 298:120038.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.