Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities
| Autor: | Huicheng Fang, Liangli Yu, Jiaoyong Li, Yuge Niu, Tianyou Huo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
010304 chemical physics
biology Tissue transglutaminase Chemistry General Chemical Engineering Composite number chemistry.chemical_element 04 agricultural and veterinary sciences General Chemistry Bile acid binding Calcium Microstructure 040401 food science 01 natural sciences 0404 agricultural biotechnology Rheology 0103 physical sciences biology.protein Food science Thermal analysis Soy protein Food Science |
| Zdroj: | Food Hydrocolloids. 113:106474 |
| ISSN: | 0268-005X |
| Popis: | Traditional hydrocolloids made by materials of soybeans is mainly composed by soy protein isolated (SPI) with ions. Another main component of the resource of soybean coats, the soluble dietary fiber (SDF), was firstly added to SPI gels to form double cross-linked network by using calcium ions and transglutaminase (TGase), which was called as M-TG-Ca. Rheological, microstructure, mechanical, thermodynamic and hydration properties of composite gels were investigated. Rheological studies proved that the addition of SDF, Ca2+ and TGase could significantly improve the G′ value of SPI gel. M-TG-Ca had the highest hardness value and the densest network. The thermal analysis found that gels cross-linked by TGase showed different thermodynamic properties compared to those only added with Ca2+. In addition, M-TG-Ca exhibited the lowest pH sensitivity and the highest bile acid binding capacity, which was indicated that it had potential to prevent the chronic disease. The research on novel double cross-linked gels may provide an idea to the utilization of soybean resources. In addition, the composite gels of protein and soluble dietary fibers of soybeans can be developed as functional additives in food industry. |
| Databáze: | OpenAIRE |
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