Effects of the addition of edible polysaccharides on the properties of soybean protein isolate gels
Keywords:
soybean protein isolate gels, self-assembled gels, edible polysaccharides, rheological propertiesAbstract
The gel properties of soybean isolate protein (SPI) gels are susceptible to the influence of other components in food products, particularly edible polysaccharides. Therefore, six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties, thermal properties, and microstructure of acid-induced soybean isolate protein self-assembled gels (SPIASG). The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides, and the gel with Xanthan gum (XG) was the most effective. The hybrid gel, with added Condensed resin (CR), Xanthan gum (XG), Carrageenan (CA), and CMC formed a stronger network structure. Additionally, compared with SPIASG, the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved. In this study, a simple and easy method was obtained to significantly improve the gel properties of SPIASG, analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties, and provided some ideas to improve the gel properties of SPI protein gels. Keywords: soybean protein isolate gels, self-assembled gels, edible polysaccharides, rheological properties DOI: 10.25165/j.ijabe.20241703.8030 Citation: Bi C H, Qie A X, Wang X Y, Zhou T, Chi S Y, Liu Y, et al. Effects of the addition of edible polysaccharides on the properties of soybean protein isolate gels. Int J Agric & Biol Eng, 2024; 17(3): 241-248.References
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[10] Wang W J, Jiang L, Ren Y M, Shen M Y, Xie J H. Characterizations and hepatoprotective effect of polysaccharides from s against tetrachloride-induced acute liver injury in mice. International Journal of Biological Macromolecules, 2019; 124: 788–795.
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[12] Jordana C S, Marczak L D F, Tessaro I C, Cardozo N S M. Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose. Carbohydrate polymers, 2015; 134: 119–127.
[13] Xu K, Guo M M, Du J H, Zhang Z H. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. International Journal of Biological Macromolecules, 2019; 133: 117–126.
[14] Mende S, Peter M, Bartels K, Dong T T, Rohm H, Jaros D. Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers, 2013; 98(2): 1389–1396.
[15] Daniloski D, McCarthy N A, Gazi I, Vasiljevic T. Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype. Food Hydrocolloids, 2022; 131: 107846.
[16] Liu D S, Zhou P, Nicolai T. Effect of Kapp.carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity. Food Hydrocolloids, 2020; 102: 105589.
[17] Bi C H, Li D, Wang L J, Gao F, Adhikari B. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014; 126: 48–55.
[18] Dille M J, Draget K I, Hattrem M N. 9 - The effect of filler particles on the texture of food gels. In: Modifying Food Texture, Elsevier, 2015; pp.183–200.
[19] Shi A M, Wang L J, Li D, Adhikari B. Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties. Carbohydrate Polymers, 2013; 96(2): 602–610.
[20] Bi C H, Li D, Wang L J, Adhikari, B. Effect of LBG on the gel properties of acid-induced SPI gels. LWT, 2017; 75: 1–8.
[2] Cavallieri A L F, da Cunha R L. The effects of acidification rate, pH and aging time on the acidic cold set gelation of whey proteins. Food Hydrocolloids, 2008; 22(3): 439–448.
[3] Li A, Gong T, Yang X, Guo Y R. Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems. International Journal of Biological Macromolecules, 2020; 151: 257–267.
[4] Klost M, Brzeski C, Drusch S. Effect of protein aggregation on rheological properties of pea protein gels. Food Hydrocolloids, 2020; 108: 106036.
[5] Lavoisier A, Aguilera J M. Starch gelatinization inside a whey protein gel formed by cold gelation. Journal of Food Engineering, 2019; 256: 18–27.
[6] Yang Z, Yang H, Jiang Z W, Huang X, Li H B, Li A M, Cheng R S. A new method for calculation of flocculation kinetics combining Smoluchowski model with fractal theory. Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2013; 423: 11–19.
[7] Liu P C, Xu H L, Zhao Y, Yang Y Q. Rheological properties of soy protein isolate solution for fibers and films. Food Hydrocolloids, 2017; 64: 149–156.
[8] Yang X, Li A Q, Li D, Guo Y R, Sun L J. Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels. Trends in Food Science & Technology, 2021; 109: 197–210.
[9] Lopes-da-Silva J A, Monteiro S R. Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide. Food Chemistry, 2019; 294: 216–223.
[10] Wang W J, Jiang L, Ren Y M, Shen M Y, Xie J H. Characterizations and hepatoprotective effect of polysaccharides from s against tetrachloride-induced acute liver injury in mice. International Journal of Biological Macromolecules, 2019; 124: 788–795.
[11] Wee M S M, Yusoff R, Lin L, Xu Y Y. Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. Food Structure, 2017; 13: 45–55.
[12] Jordana C S, Marczak L D F, Tessaro I C, Cardozo N S M. Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose. Carbohydrate polymers, 2015; 134: 119–127.
[13] Xu K, Guo M M, Du J H, Zhang Z H. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. International Journal of Biological Macromolecules, 2019; 133: 117–126.
[14] Mende S, Peter M, Bartels K, Dong T T, Rohm H, Jaros D. Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers, 2013; 98(2): 1389–1396.
[15] Daniloski D, McCarthy N A, Gazi I, Vasiljevic T. Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype. Food Hydrocolloids, 2022; 131: 107846.
[16] Liu D S, Zhou P, Nicolai T. Effect of Kapp.carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity. Food Hydrocolloids, 2020; 102: 105589.
[17] Bi C H, Li D, Wang L J, Gao F, Adhikari B. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014; 126: 48–55.
[18] Dille M J, Draget K I, Hattrem M N. 9 - The effect of filler particles on the texture of food gels. In: Modifying Food Texture, Elsevier, 2015; pp.183–200.
[19] Shi A M, Wang L J, Li D, Adhikari B. Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties. Carbohydrate Polymers, 2013; 96(2): 602–610.
[20] Bi C H, Li D, Wang L J, Adhikari, B. Effect of LBG on the gel properties of acid-induced SPI gels. LWT, 2017; 75: 1–8.
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Published
2024-07-11
How to Cite
Bi, C., Qie, A., Wang, X., Zhou, T., Chi, S., Liu, Y., & Tian, B. (2024). Effects of the addition of edible polysaccharides on the properties of soybean protein isolate gels. International Journal of Agricultural and Biological Engineering, 17(3), 241–248. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/8030
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Agro-product and Food Processing Systems
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