Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties
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Le résumé fourni par la source
Plant proteins have the advantages of low cost and high yield, but they are still not comparable to animal proteins in processing due to factors such as gelation and solubility. How to enhance the processing performance of plant proteins by simple and green modification means has become a hot research topic nowadays. Based on the above problems, we studied the effect of gel induction on its properties. In this study, a pea protein-zein complex was prepared by the pH cycle method, and the effects of different induced gel methods on the gel properties of the complex protein were studied. The conclusions are as follows: All three gel induction methods can make the complex protein form a gel system, among which the gel strength of heat treatment and the TG enzyme-inducted group is the highest (372.84 g). Through the observation of the gel microstructure, the gel double network structure disappears and the structure becomes denser, which leads to a stronger water-binding state of the gel sample in the collaborative treatment group. In the simulated digestion experiment, heat treatment and enzyme-induced samples showed the best slow-release effect. This study provides a new method for the preparation of multi-vegetable protein gels and lays a theoretical foundation for their application in food processing.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties
- Date Crossref
- 28/04/2024
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Chengdu Center for Disease Control and Prevention pays non établi dans la noticeOrganisme public
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Jilin Agricultural University pays non établi dans la noticeUniversité ou école supérieure
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Ocean University of China pays non établi dans la noticeUniversité ou école supérieure
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Chengde Center for Disease Control and Prevention pays non établi dans la noticeInstitution
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College of Food Science and Engineering pays non établi dans la noticeUniversité ou école supérieure
Chengdu Center for Disease Control and Prevention, Jilin Agricultural University et Ocean University of China, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.