Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 240, Issue 2, Pages 367-378Publisher
SPRINGER
DOI: 10.1007/s00217-014-2336-3
Keywords
Soybean protein isolate; Egg white; Composite gels; Gel properties; Secondary structure
Categories
Funding
- National 863 Programs of China [2013AA102207]
- Fundamental Research Funds for the Central Universities [JUSRP11222]
- Excellent Doctoral Cultivation Foundation of Jiangnan University [JUDCF12001]
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The gel properties and secondary structures of soybean protein isolate/egg white composite gels with different blend ratios and protein concentrations were investigated in this paper. The hardness, springiness and water-holding capacity of composite gels were all increased with the increase in the protein concentrations. When total protein concentration was above 0.03 g mL(-1), the soybean protein isolate/egg white proteins blended in ratio of 1:1 showed higher enhancement in springiness and water-holding capacity. The hardness and storage modulus of gels increased gradually with the increase in egg white in the composite gels. The content of alpha-helical structures of the gels were increased firstly and then decreased, whereas the content of beta-sheet was increased gradually with the increase in egg white ratio. The tendencies of alpha-helical and beta-sheet were in accordance with springiness and hardness of gels, respectively. The microstructure investigations showed that gels formed an even structure with less large particles at the soybean protein isolate/egg white ratio of 1:1, which was related to the higher springiness and water-holding capacity. The relationship between changes in the protein structure and the texture properties could be used to design product systems.
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