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Effects of Dextran on the Gel Properties of Faba Bean Protein Isolates Prepared Using Different Processes

文献类型： 外文期刊

作者： Tang, Huihua 1 ; Li, Xinyi 1 ; Chen, Junfei 1 ; Liu, Biqin 1 ; Tang, Rong 1 ; Chen, Yuchun 1 ; Li, Hong 2 ; 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 65022, Peoples R China

关键词： commercial faba bean protein; faba bean protein prepared in-house; dextran; rheology; microstructure

期刊名称：GELS （ 影响因子：4.6； 五年影响因子：5.2 ）

ISSN：

年卷期： 2023 年 9 卷 12 期

页码：

收录情况： SCI

摘要： The properties of faba bean (Vicia faba L.) protein isolate (FPI) gels depend on their starting protein material and can be modulated by the addition of polysaccharides. In order to investigate the interplay between these two factors, commercial FPI (FPI1) and FPI prepared in-house (FPI2) were used to fabricate glucono-delta-lactone-induced gels, with or without dextran (DX) addition. FPI1 exhibited lower solubility in water and a larger mean particle size, likely because it experienced extensive degradation due to the intense conditions involved in its preparation. The FPI1 gel showed a similar water-holding capacity as the FPI2 gel; however, its hardness was lower and viscoelasticity was higher. After DX addition, the hardness of both FPI gels decreased, while their water-holding capacity increased. Interestingly, DX addition decreased the viscoelasticity of the FPI1 gel but enhanced the viscoelasticity of the FPI2 gel. The microstructural analysis demonstrated that the density of the aggregation network decreased in the FPI1 gel after DX addition but increased in the FPI2 gel. This was consistent with the changes observed in the dominant protein interaction forces in these gels after DX addition. Overall, these findings have the potential to guide ingredient selection for the tailored preparation of FPI gels.

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