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Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels

文献类型： 外文期刊

作者： Tang, Huihua 1 ; Chen, Junfei 1 ; Liu, Biqin 1 ; Tang, Rong 1 ; Li, Hong 2 ; Li, Xinyi 1 ; Zou, Ling 3 ; Shi, Qiao 1 ;

作者机构： 1.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming 65022, Peoples R China

2.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650100, Peoples R China

3.Yunnan Acad Agr Sci, Inst Flower Res, Kunming 650000, Peoples R China

关键词： Faba bean protein; Dextran; Acid -induced gelation; Rheology; Microstructure

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： Dextrans (DXs) are a group of natural polysaccharides with different branching patterns. Previous studies examining the effects of DXs on plant protein gels have only focused on alpha-(1 -> 3)-branched DXs. Here, we compared the effects of alpha-(1 -> 3)-branched DX L12 with those of two alpha-(1 -> 2)-branched DXs on the properties of glucono-8-lactone-induced faba bean protein isolate (FPI) gels. DX L12 showed stronger effects in decreasing gel hardness and enhancing gel viscoelasticity than the other two DXs. Moreover, DX L12 decreased the waterholding capacity of FPI gels, whereas the other DXs enhanced it. Microstructural analysis revealed that DX addition promoted phase separation during gel formation. However, FPI/L12 gels exhibited greater phase separation than the other two gels and contained larger void spaces. These differences could be attributed to the varying water adsorption and self-association properties of the DXs. These findings could guide the application of DX in the tailored preparation of plant protein gels.

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