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Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate

文献类型： 外文期刊

作者： Luan, Binyu 1 ; Meng, Ang 1 ; Zhang, Wenjing 1 ; Wang, Fengqiujie 2 ; Liu, Feng 3 ; Pan, Weichun 4 ; Zhu, Xiuqing 2 ; Zhang, Bo 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, CAAS, Beijing 100193, Peoples R China

2.Coll Food Engn Harbin Univ Commerce, Key Lab Food Sci & Engn Heilongjiang Prov, Key Lab Grain Food & Comprehens Proc Grain Resourc, Harbin 150076, Peoples R China

3.Shandong Yuxin Biotech Co Ltd, Binzhou 256500, Peoples R China

4.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China

关键词： 11 s; 7 s; Soy protein fraction; Pilot scale; Rheological characterization

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 468 卷

页码：

收录情况： SCI

摘要： Rheological properties influence the velocity gradient in the die passage of the extruder and the formation of fibrous structure of plant protein. The rheological properties of 11 s-rich (11 s-RI) and 7 s-rich (7 s-RI) soy protein fractions prepared at a pilot scale were studied to explore their potential in the production of extruded textured proteins. The results showed that compared to 7 s-RI, 11 s-RI exhibited larger particle sizes, lower solubility, lower water holding capacity of insoluble protein, and lower net surface charge in aqueous solutions. The ion strength enhancement with the presence of phosphate resulted in increasing solubility of 11 s-RI, and rising particles sizes in 11 s-RI and 7 s-RI solutions characterized by D4,3. But salt addition reduced the viscosity in both protein solutions when their solid concentration rose to 16 % (11 s-RI) and 45 % (7 s-RI). It's concluded solventization and salting-out were the dominant effects of the decreasing viscosity in 11 s-RI and 7 s-RI phosphate solutions, respectively.

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