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Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions

文献类型： 外文期刊

作者： Yan, Jinxin 1 ; Zhang, Boya 1 ; Wu, Feifei 1 ; Yan, Wenjia 1 ; Lv, Peng 2 ; Yadav, Madhav 3 ; Jia, Xin 1 ; Yin, Lijun 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, 17 Qinghua East Rd, Beijing 100083, Peoples R China

2.Hebei Acad Agr & Forestry Sci, Millet Inst, 162 Hengshan St, Shijiazhuang 050035, Hebei, Peoples R China

3.ARS, Eastern Reg Res Ctr, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA

关键词： Sorghum bran arabinoxylan; Soy protein isolate; Gel; Peroxidase; Calcium ion

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2020 年 107 卷

页码：

收录情况： SCI

摘要： This study investigated the molecular characteristics and rheological properties of arabinoxylans (AX) extracted from three different red sorghum brans from Shandong, Shanxi and Hebei Province in China. It was found that only the Shandong sorghum bran AX, with its high ferulic acid content and low Ara/Xyl ratio, could form a gel induced via peroxidase. Subsequently, this AX and soy protein isolate (SPI) were used to prepare the mixed gels using two crosslinking agents, namely peroxidase and calcium ions, which induced AX and SPI to form the gel networks, respectively. Dynamic rheological tests showed that the doubly induced AX-SPI mixed gel had higher storage modulus (G') and loss modulus (G '') than mixed gel by only peroxidase or AX gel induced by one or two crosslinking agents. Moreover, Texture Profile Analysis (TPA) confirmed that the doubly induced mixed gel was harder and more elastic than the other gels. Fourier-Transform Infrared Spectroscopy (FT-IR) further confirmed that, in addition to the presence of AX intermolecular covalent cross-linked gel network by peroxidase and the connection of SPI intermolecular gel network via salt bridge (Ca2+), a partial covalent crosslinking network between AX and SPI existed in the doubly induced mixed gel. Microstructure observation of the gels revealed that the doubly induced AX-SPI mixed gel had a more regular, uniform and dense inner structure than the AX single network gel. Gels with different mechanical properties and network structures could be prepared by adjusting the order of addition of the crosslinking agents.

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