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Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu

文献类型： 外文期刊

作者： Gao, Yue 1 ; Nie, Peng 1 ; Yang, Xuefei 1 ; Ma, Zhigang 2 ; Du, Shizhou 3 ; Huang, Zhiping 3 ; Jiang, Shaotong 1 ; Zheng, Zhi 1 ;

作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Key Lab Agr Prod Proc Anhui Prov, Hefei 230601, Peoples R China

2.Jincaidi Food Co LTD, Maanshan 243000, Peoples R China

3.Anhui Acad Agr Sci, Crop Res Inst, Hefei 230601, Peoples R China

关键词： Soymilk protein; Arabinoxylan; Peroxidase; Transglutaminase; Tofu gel; Arabinoxylan (PubChem CID; 405238652)

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 430 卷

页码：

收录情况： SCI

摘要： Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels. The conjugate's properties and their effects on the mechanical properties, rheological properties, and microstructure of tofu gels were evaluated. Results revealed that the & alpha;-helix content decreased, the & beta;-sheet content increased, and the surface hydrophobicity reduced from 1.60 x 105 to 1.27 x 105. The optimal amount of AX required to improve the properties of tofu gel was 1.0%. The tofu gel showed better hardness (118.44 g), water holding capacity (WHC) (86.17%), and higher storage modulus (G & PRIME;) and loss modulus (G & DPRIME;). Low-Field NMR (LF-NMR) showed that the water was evenly distributed. Scanning electron microscopy (SEM) revealed a denser and more regular three-dimensional gel network.

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