Effects of Interaction Between Ovalbumin and Soy Protein Isolate on Gel Structure and Properties

doi:10.3969/j.issn. 1673-1689.2022.04.005

Home > Archive>Volume 41, Issue 4, 2022 >. DOI:10.3969/j.issn. 1673-1689.2022.04.005

Effects of Interaction Between Ovalbumin and Soy Protein Isolate on Gel Structure and Properties
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                        10.3969/j.issn. 1673-1689.2022.04.005
                    
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Affiliation:(Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China)
Clc Number:TS 201.3
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Abstract:

In order to improve the gelation of soybean protein isolate (SPI), the structure and properties of composite gels were studied by adding egg albumin (OVA) to SPI and measuring the molecular interaction of composite gels. The results showed that the content of free sulfhydryl group in OVA-SPI composite solution increased compared with SPI solution. The intermolecular disulfide bond, α-helix, β-fold of composite gel were increased, while its surface hydrophobicity decreased compared with SPI gel. Protein interaction and the change of secondary structure reduced the surface aperture of composite gel, and formed smooth and dense gel, which significantly improved the hardness, springiness and water retention of gel. The results showed that the combination of OVA and SPI could improve the gel texture.

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TANG Tingting, YANG Lingling, JIANG Yan, TU Yonggang, XU Mingsheng. Effects of Interaction Between Ovalbumin and Soy Protein Isolate on Gel Structure and Properties[J]. Journal of Food Science and Biotechnology,2022,41(4).

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Online: April 29,2022
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