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Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein.
Chen, Qiongling; Wang, Xiaowen; Wang, Yu; Guo, Tianqi; Guan, Peihan; Hou, Jinyu; Chen, Zhenjia.
Afiliação
  • Chen Q; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Wang X; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Wang Y; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Guo T; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Guan P; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Hou J; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
  • Chen Z; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
Food Chem X ; 22: 101405, 2024 Jun 30.
Article em En | MEDLINE | ID: mdl-38694543
ABSTRACT
This study investigated the effect of inulin with different polymerization degrees (DP), including L-inulin (DP 2-6), M-inulin (DP 10-23) and H-inulin (DP 23-46), on the structural and gelation properties of potato protein isolate (PPI). Results revealed that textural properties (hardness, cohesiveness, springiness and chewiness) and water-holding capacity (WHC) of PPI-inulin composite gels were positively correlated with the inulin DP and addition content at 0-1.5% (w/v), but deteriorated at 2% due to phase separation. The addition of 1.5% H-inulin showed the most significant increment effects on the WHC (18.65%) and hardness (2.84 N) of PPI gel. Furthermore, M-/H-inulin were more effective in increasing the whiteness and surface hydrophobicity, as well as in strengthening hydrogen bonds and hydrophobic interactions than L-inulin. Fourier transform infrared spectroscopy analysis and microstructural observation indicated that inulin with higher DP promoted more generation of ß-sheet structures, and leading to the formation of stronger and finer network structures.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article