期刊
POLYMERS
卷 14, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/polym14010090
关键词
exopolysaccharides; lactic acid bacteria; soybean protein; gel properties; correlation
资金
- China Postdoctoral Science Foundation [2020M682116]
- National Natural Science Foundation of China [32172230]
EPS-producing LAB, especially L. casei, can improve the physicochemical properties and texture of soybean protein gel. The correlation between EPS yield and gel properties is established.
Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 +/- 19.82 mg/kg). Gel with the highest hardness (319.74 +/- 9.98 g) and water holding capacity (WHC, 87.74 +/- 2.00%) was also formed with L. casei. The conversion of beta-sheet to alpha-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A(22), viscoelasticity, and viscosity, but negatively correlated with A(23) (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.
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