Research on the interaction of lipid and protein in SPI gel
2010
Yang, Fang | Weng, Di | Huang, Xing-jian | Yao, Xiao-ling | Pan, Si-yi
The differences in lipid content will lead to differences in protein structure and gel properties and it is a nice model system, so our study, based on the production process for Zhongxiang tofu, used soy protein isolate (SPI) as raw material and adopted circular dichroism and Raman spectrum to investigate the influence of different lipid content on protein secondary structure in tofu. Texture profile analysis and differential scanning calorimetry were used to analyze the influence of lipid on gel texture properties and state of water. The interactive mechanism at microscopic level was investigated by means of scanning electron microscopy. The results show that the additional lipid reacted with the soy protein and the lipid became a component of a newly formed molecular membrane. With an increase in added lipid, SPI gel hardness was reduced, while springiness increased. The proportion of α-helix and β-sheet in SPI gel at 16% (w/v) lipid are 4.0 and 26.0%, respectively. The equilibrium water content tended to decrease when lipid content was increased.
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Эту запись предоставил National Agricultural Library