Study on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel

文献类型： 外文期刊

第一作者： Huang, Jianyu

作者： Huang, Jianyu;Li, Xiaoqiong;Kuang, Jian;Li, Jianqiang;Li, Jinjun;Huang, Jianyu;Huang, Tao;Ying, Cai

作者机构：

关键词： Tapioca; Faba bean protein; Heat-induced gel; Intermolecular forces; Gel characteristics

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 300 卷

页码：

收录情况： SCI

摘要： In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from alpha-helix to beta-sheet. In addition, free sulfhydryl groups are converted into disulfide bonds, which increases the number of hydrogen bonds in the system. Microscopically, high temperature treatment leads to the cracking of CS and FBP structures, which enhances the noncovalent interactions between them, and forms a compact and smaller pore three-dimensional network structure, providing more channels for external moisture to transfer to the inside. From the gel characteristics, the water holding capacity, viscoelasticity and mechanical behavior of the composite gel were improved when the concentration of CS was 6 %-12 %. This work provides reference for the application of cassava starch-faba bean protein gel in specific food and medicine fields.

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