魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响

望运滔; 陈曦; 梁晴; 陈静; 栗俊广

doi:10.12187/2023.05.003

October 2023

Article Contents

WANG Yuntao, CHEN Xi, LIANG Qing, et al. Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel[J]. Journal of Light Industry, 2023, 38(5): 17-25. doi: 10.12187/2023.05.003

Citation: WANG Yuntao, CHEN Xi, LIANG Qing, et al. Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel[J]. Journal of Light Industry, 2023, 38(5): 17-25. doi: 10.12187/2023.05.003 shu

Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

WANG Yuntao ^1,2,3 ,
CHEN Xi ¹ ,
LIANG Qing ¹ ,
CHEN Jing ¹ ,
LI Junguang ^1,2,3

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China;
3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China

Received Date: 2022-11-15
Accepted Date: 2023-02-20

Abstract

Soybean protein isolate (SPI), konjac gum and carrageenan were used as raw materials. Konjac gum and carrageenan were mixed in different ratios (1:0, 2:1, 1:1, 1:2, 0:1, mass ratio), and then soybean protein isolate (SPI) was added to prepare heat induced emulsion gel. The influence of different proportions of konjac gum carrageenan on the gel properties of SPI emulsion gel and the related mechanism was studied. It was found that adding different proportions of konjac gum and carrageenan could significantly improve the gel properties of SPI emulsion gel. Moreover, when the ratio of konjac gum and carrageenan was 1:2, the obtained emulsion gel had the best gel properties. The average particle size of emulsion decreased from 56.59 μm to 36.84 μm and the distribution of emulsion droplets was more uniform. Compared with the control group without adding the composite system, the gel strength increased 371.98% from 122.76 g to 579.40 g, forming a more dense gel network structure. What’s more, the viscoelastic and solid properties of the emulsion gel were also greatly improved.
- soybean protein isolate,
- konjac gum,
- carrageenan,
- gel property
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Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

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