Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions (2025)

纤维 流变学 大豆蛋白 粘度 化学 傅里叶变换红外光谱 化学工程 吸附 吸收(声学) 表观粘度 材料科学 生物物理学 食品科学 复合材料 生物化学 有机化学 生物 工程类

作者

Fuyun Ji,Jingjing Xu,Yuanyuan Ouyang,Dongdong Mu,Xingjiang Li,Shuizhong Luo,Yizhong Shen,Zhi Zheng

出处

期刊:Lebensmittel-Wissenschaft & Technologie [Elsevier]
日期:2021-06-04 卷期号:149: 111862-111862 被引量:67

标识

DOI:10.1016/j.lwt.2021.111862

摘要

Food-grade material fibril is progressively recognized as an important fundamental area of current research to improve the functionality of foods. This work investigated the fibrillation of soy protein isolate (SPI) heated at different temperatures (80 and 95 °C) and NaCl concentration (0–320 mmol/L). The rheological and emulsifying properties were also analyzed, and the contribution of fibril structures was determined. ThT and FTIR assay indicated that the amount of soy protein isolate fibril (SPF) was independent of temperature, but the speed of SPI fibrillation was proportional to it. TEM showed the structure of fibrils was various. SPF formed at 80 °C was more flexible than 95 °C. With the increase of NaCl concentration, the diameter of SPF formed at 80 °C was thicker, and the fibrils were entangled together at the excessive salt concentration (>80 mmol/L). The transparent local gelation of fibrils was observed at 95 °C, and it imparted a higher viscosity. Moreover, the emulsifying property of SPF was significantly increased due to the quick absorption and high viscosity onto the oil-water interface. The results also suggested that flexible fibrils can be faster to adsorb to the droplet surface. These findings may inspire the application of protein fibril.

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Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions (2025)
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