Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding

文献类型： 外文期刊

第一作者： Xie, Jin

作者： Xie, Jin;Lyu, Jian;Wang, Fengzhao;Bai, Lansha;Bi, Jinfeng;Xie, Jin;Lyu, Jian;Bi, Jinfeng

作者机构：

关键词： electrostatic interaction; peach pulp; soy protein isolate; superfine grinding; texture

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 2 期

页码：

收录情况： SCI

摘要： Superfine grinding (SG), as an innovative technology, was conducted to improve the physicochemical and structural properties of fruit pulps. Nectarine, apple, and honey peach were selected as the materials. With the increase in SG frequency, the soluble solids content, viscosity, D[4, 3], D[3, 2], G ' and G '' of fruit pulps were evidently decreased, whereas the turbidity was increased. The smallest D[4, 3] (294.90 mu m) and D[3, 2] (159.67 mu m) were observed in nectarine pulp under SG at 50 Hz. The highest turbidity (266.33) was shown in honey peach pulp under SG at 50 Hz. The active groups of the fruit pulps with SG were exposed by Fourier transform infrared spectroscopy (FT-IR). Notably, the excessive destruction in structure was confirmed in SG with 50 Hz. With soy protein isolate (SPI) addition, D[4, 3] and D[3, 2] of complexes decreased, whereas G ' and G '' increased. The formation of new fruit pulp-SPI complexes was demonstrated by FT-IR and LF-NMR analysis. The dense and uniform structure was found in complexes prepared by SPI and fruit pulp with 30 Hz SG. Especially, apple-SPI complex with 30 Hz SG showed the highest water-holding capacity (WHC) (0.75) and adhesiveness (7973.00 g s). A significant correlation between fruit pulps and the complexes was revealed. Taken together, the impact of SG modification on fruit pulps would enhance WHC, rheology, and textural properties of the fruit pulp-SPI complexes, especially for SG with 30 Hz.

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