Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food
Bowen Yang, Shicheng Dai, Yaqi Tang, Tianhe Xu, Junzheng Wang, Weixiang Zhu, Junfeng Xie, Xiaohong Tong, Huan Wang, Lianzhou Jiang
TL;DR
This study explores how enzymatic treatment and K+ immersion affect soy protein and λ-carrageenan gels, improving their structure and suitability for dysphagia diets.
Contribution
The novel contribution is demonstrating how moderate enzymatic hydrolysis synergizes with salting-out to enhance gel properties for dysphagia food applications.
Findings
Moderate enzymatic hydrolysis increased SPI hydrolysis and surface hydrophobicity.
K-λ/SPI gels showed improved rheological properties and higher crystallinity after KCl treatment.
The K-λ/SPH30 gel achieved optimal swallowing performance at IDDSI level 5.
Abstract
This study aimed to investigate the effects of synergistic K+ immersion-induced salting-out on the rheological properties, microstructure, molecular interactions, and swallowing adaptability of soy protein isolate (SPI)/λ-carrageenan composite gels under different enzymatic pretreatment times (0, 10, 20, 30, 60, and 120 min) using Flavourzyme. The results showed that enzymatic hydrolysis increased the degree of hydrolysis of SPI from 1.11% to 11.46%, gradually degraded the 7S subunit, and reached the highest surface hydrophobicity at 30 min of moderate hydrolysis. After KCl immersion treatment, the K-λ/SPI gels exhibited lower water holding capacity and higher whiteness compared to those before immersion. Among them, the K-λ/SPH30 group demonstrated the best rheological properties. Moderate enzymatic hydrolysis synergistically promoted the formation of a dense network in K-λ/SPI gels.…
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Taxonomy
TopicsProteins in Food Systems · Food composition and properties · Seaweed-derived Bioactive Compounds