In:
Journal of the Science of Food and Agriculture, Wiley, Vol. 103, No. 8 ( 2023-06), p. 4131-4142
Abstract:
Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of soy protein and can be cross‐linked with polysaccharides, such as sugar beet pectin (SBP), and can be modified by changing system factors (e.g., pH) to improve the gel's properties. Soy glycinin/sugar beet pectin (SG/SBP) complex double network gels were prepared under weakly acidic conditions using laccase cross‐linking and heat treatment. The structural changes in SG and the properties of complex gels were investigated. RESULTS Soy glycinin exposed more hydrophobic groups and free sulfhydryl groups at pH 5.0. Under the action of laccase cross‐linking, SBP could promote the unfolding of SG tertiary structures. The SG/SBP complex gels contained 46.77% β ‐fold content and had good gelling properties in terms of hardness 290.86 g, adhesiveness 26.87, and springiness 96.70 mm at pH 5.0. The T 22 relaxation time had the highest peak, and magnetic resonance imaging (MRI) showed that the gel had even water distribution. Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) indicated that the SG/SBP complex network structure was uniform, and the pore walls were thicker and contained filamentous structures. CONCLUSION Soy glycinin/ sugar beet pectin complex network gels have good water‐holding, rheological, and textural properties at pH 5.0. The properties of soy protein gels can be improved by binding to polysaccharides, with laccase cross‐linked, and adjusting the pH of the solution. © 2022 Society of Chemical Industry.
Type of Medium:
Online Resource
ISSN:
0022-5142
,
1097-0010
Language:
English
Publisher:
Wiley
Publication Date:
2023
detail.hit.zdb_id:
2001807-1
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