Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure
2025
Hang Li | Maolin Tu | Zhen Wu | Xiaoqun Zeng | Jihuan Wu | Daodong Pan | Qiwei Du
The gelation properties of milk protein (MPI) and legume proteins fermented by common starter cultures was compared in this study. The characterization of fermented soy protein (SPI) showed cross-linked protein gel chains, which is different from the cluster structure of fermented MPI. The large molecular weight and high content β-strand may be two factors that make the structure of fermented SPI gel more compact. Kefir starter cultures (KSC) take longer to ferment, and the continuous hydrolysis by diverse strains promoted the hydrolysis of legume proteins and the exposure of internal hydrophobic groups, which was reflected in the weakening of the 11S subunits. In addition, KSC fermentation increased the β-sheet/β-turn content to 48.88 % in SPI and 48.34 % in chickpea protein isolate (CPI), respectively, which significantly improved the viscoelasticity of SPI and CPI. The correlation mechanism between protein structure and gelation properties can contribute to the development of legume protein-based yogurt.
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