Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein

文献类型： 外文期刊

第一作者： Zhang, Zhenzhen

作者： Zhang, Zhenzhen;Chen, Xiaoyu;Liu, Xinshuo;Liu, Wei;Liu, Qiannan;Zhang, Liang;Hu, Honghai;Chen, Xiaoyu;Huang, Junrong

作者机构：

关键词： Salt ions; Wheat gluten protein; Potato isolate protein; Gel property

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： The effects of different concentrations of sodium chloride and calcium chloride on mixed gels comprising wheat gluten (WG) protein and potato protein isolate (PPI) were investigated in this study by measuring texture properties, water holding capacity, rheological properties, hydrophobicity, secondary structure, and microstructure. The objective of the experiments was to elucidate the mechanisms underlying the effect of salt ions on mixed gels and to understand the effect of substituting sodium ions in food applications. The results showed, with the amount of calcium chloride increased from 0 g/mL to 0.004 g/mL or the amount of sodium chloride increased from 0 g/mL to 0.001 g/mL, the water holding capacity, texture properties, alpha-helix and 8-sheet of the WG/PPI gel system increased, but the hydrophobicity and the 8-turn decreased concurrently. Furthermore, the scanning electron microscopy showed that the three-dimensional structure tended to be stable. Nevertheless, if the concentration of added ions was increased any further, the opposite tendency was observed. The results indicated that adding the appropriate concentrations of salt ions could induce its structure more compact. However, once the threshold concentration is exceeded, it would limit the stability of the mixed gel network.

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