pH-shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels,Journal of Texture Studies

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pH-shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2023-02-15 , DOI: 10.1111/jtxs.12743
Cong Min ₁ , Chong Zhang ₁ , Huayin Pu ₁ , Hongliang Li ₁ , Wenhui Ma ₁ , Jiwei Kuang ₁ , Junrong Huang ₁ , Youling L Xiong ₂

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The objective of this study was to investigate the effect of pH-shifting on the textural and microstructural properties of mung bean starch (MBS)-flaxseed protein (FP) composite gels. Results showed that different pH-shifting treatments caused changes in hydrogen bond interactions and secondary structures in composite gels, leading to the formation of loose or compact gel networks. The pH 2-shifting modified protein and starch molecules with shorter chains tended to form smaller intermolecular aggregates, resulting in the formation of a looser gel network. For pH 12-shifting treatment, conformational change of FP caused the unfolding of protein and the exposure of more hydrophobic groups, which enhanced the hydrogen bond and hydrophobic interactions between polymers, contributing to the formation of a compact gel network. Furthermore, pH 12-shifting improved the water-holding capacity (WHC), storage modulus, and strength of gels, while pH 2-treated gels exhibited lower WHC, hardness, and gumminess due to the degradation of MBS and denaturation of FP caused by extreme acid condition. These findings suggest that pH-shifting can alter the gel properties of bi-polymeric starch-protein composite systems by affecting the secondary structures of proteins and the hydrogen bonding between the polymers, and provide a promising way for a wide application of FP in soft gel-type food production.

中文翻译：

pH 值变化改变绿豆淀粉-亚麻籽蛋白复合凝胶的结构、热和微观结构特性

本研究的目的是研究 pH 值变化对绿豆淀粉 (MBS)-亚麻籽蛋白 (FP) 复合凝胶的结构和微观结构特性的影响。结果表明，不同的 pH 值变化处理会导致复合凝胶中氢键相互作用和二级结构发生变化，从而导致形成松散或致密的凝胶网络。具有较短链的 pH 2 变化修饰的蛋白质和淀粉分子倾向于形成较小的分子间聚集体，从而导致形成较松散的凝胶网络。对于 pH 12 转移处理，FP 的构象变化引起蛋白质的展开和更多疏水基团的暴露，这增强了聚合物之间的氢键和疏水相互作用，有助于形成致密的凝胶网络。此外，pH 12 转移提高了凝胶的持水能力 (WHC)、储能模量和强度，而 pH 2 处理的凝胶表现出较低的 WHC、硬度和粘性，这是由于 MBS 的降解和 FP 的变性导致的极端酸健康）状况。这些发现表明，pH 变化可以通过影响蛋白质的二级结构和聚合物之间的氢键来改变双聚淀粉-蛋白质复合体系的凝胶性质，并为 FP 在软凝胶中的广泛应用提供了一种有前途的途径型粮食生产。

更新日期：2023-02-15

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