食品科学2026，Vol.47Issue(8)：85-94,10.DOI:10.7506/spkx1002-6630-20250922-166
豆腐柴果胶增强大豆分离蛋白凝胶机制
Mechanistic Study on the Enhancement of the Gelation Properties of Soy Protein Isolate by Premna microphylla Turcz.Pectin
摘要
Abstract
In order to address the poor mechanical properties and low water-holding capacity of soy protein isolate(SPI)gels,this study investigated the effects of cold and heat treatments on the gelation properties of mixed solutions of SPI and Premna microphylla Turcz.pectin(PMP)at varying concentrations(0.025%-0.1%,m/m)and their interaction mechanism.The results demonstrated that the water-holding capacity and viscoelasticity of both cold-set and heat-set composite gels were positively correlated with PMP concentration,with hydrogen bonds,electrostatic interactions,hydrophobic force,and disulfide bonds in the gel systems strengthening with increasing PMP concentration.Notably,electrostatic interactions,hydrophobic force,and disulfide bonds played crucial roles in SPI/PMP gel formation,whereas hydrogen bonds contributed minimally.Fluorescence spectroscopy revealed that PMP facilitated SPI unfolding and encapsulated protein molecules,thereby resulting in enhanced fluorescence intensity and reduced surface hydrophobicity.Fourier transform infrared spectroscopy(FTIR)analysis indicated PMP promoted ordered SPI assembly.Scanning electron microscopy(SEM)showed that the pore size of the gels decreased and the lamellar structure became more compact when PMP concentration rose from 0.05%to 0.1%.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)confirmed physical binding between SPI and PMP without new compound formation.In summary,the gelation properties of SPI were enhanced by PMP concentration-dependently,but were not markedly affected by thermal treatment.These findings provide a theoretical foundation for the application of PMP in the strengthening of SPI gels and food colloid processing.关键词
大豆分离蛋白/豆腐柴/果胶/凝胶特性/分子间作用力Key words
soy protein isolate/Premna microphylla Turcz./pectin/gelation properties/intermolecular force分类
轻工纺织引用本文复制引用
董增,夏语馨,杨甜甜,吴萧,翟科峰..豆腐柴果胶增强大豆分离蛋白凝胶机制[J].食品科学,2026,47(8):85-94,10.基金项目
安徽省教育厅自然科学研究重点项目(2022AH051360 （）
2023AH052239) （）
长三角绿色农产品(预制菜)精深加工协同技术服务中心项目(2022SJPT03) （预制菜）
