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Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl

Journal of Future Foods 2023年第4期3卷 364-373页

作者： Yuqing Lei Lulu Ma Hui Ouyang Wu Peng Feiran Xu Ping Wang Long Jin Shugang Li Engineering Research Center of Bio-process Ministry of EducationKey Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei 230601China School of Food Science and Engineering Tarim UniversityAlaer 843300China Chacha Food Co. Ltd.Hefei 230601China

The demand for plant protein is increasing significantly due to the shortage of protein *** protein,the main by-product of preparing walnut oil,has limited application in the food industry due to its poor *** was found that the soy protein isolate(SPI)concentration had significant effects on the gel properties of the walnut protein isolate(WNPI)-κ-Carrageenan(KC)composite system treated with 15 mmol/L *** results showed that the gel strength of the composite system increased first and then decreased with the increased concentration of SPI from 0 to 2.5%.The best rheological properties,texture properties,water holding capacity((92.03±1.05)%),swelling ratio((2.04±0.19)%),freeze-thaw stability and thermal stability(85.53°C)of the composite gel were found at an SPI concentration of 1%.In the meantime,the secondary structure of protein had the least α-helix content of 10.17% and the highest β-sheet content of 39.64%,the fluorescence intensity and free sulfhydryl content reached the highest value.1% SPI could also act as a filler for WNPI to enhance the intermolecular forces such as hydrophobic interaction between the two substances,thus forming a stable gel network *** study can provide technical support for improving the gel properties of walnut protein and producing new plant protein gel products.

关键词： walnut protein isolate Soy protein isolate κ-Carrageenan Gel properties

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