大豆蛋白
发酵
流变学
开菲尔
热重分析
化学
乳清蛋白
化学工程
壳聚糖
食品科学
傅里叶变换红外光谱
材料科学
乳酸
有机化学
复合材料
生物
细菌
遗传学
工程类
作者
Jiaqi Luo,Siyu Liu,Hongyun Lu,Yuxi Wang,Qihe Chen,Ying Shi
标识
DOI:10.1016/j.foodres.2023.113489
摘要
Soy protein isolate (SPI) has become a promising plant-based material as an animal protein products alternative. However, its application was limited due to the weak gelling properties. To investigate the effect of kefir fermentation on SPI gels properties, SPI-polysaccharide gels was produced by unfermented and kefir-fermented SPI using different concentration of KGM, chitosan, and calcium chloride in this study. Characterization of fermented SPI gels showed that fermentation by kefir grains can be applied to improve the textural strength, mechanical structure, and thermal characteristics of SPI gels. Compared to unfermented SPI gels, the water-holding capacity was remarkably enhanced to 63.11% and 65.71% in fermented SPI-chitosan gels. Moreover, the hardness of fermented SPI-KGM gels were significantly increased to 13.43 g and 27.11 g. And the cohesiveness and resilience of fermented-KGM gels were also improved than unfermented samples. Results of rheological characterization and thermogravimetric analysis revealed the strengthened mechanical features and higher thermal stability of fermented SPI gels. Additionally, the main role of hydrophobic interactions and secondary structure variations of SPI gels were demonstrated by intermolecular force measurements, Fourier-transform infrared spectroscopy, and X-ray diffraction. Moreover, the network structure was observed more compact and homogeneous performed by microstructural images in fermented SPI gels. Therefore, this research provided a novel approach combining multi-species fermentation with protein gelation to prepare SPI gel materials with improved nutrition and structural properties.
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