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Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

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Abstract

The gel properties and secondary structures of soybean protein isolate/egg white composite gels with different blend ratios and protein concentrations were investigated in this paper. The hardness, springiness and water-holding capacity of composite gels were all increased with the increase in the protein concentrations. When total protein concentration was above 0.03 g mL−1, the soybean protein isolate/egg white proteins blended in ratio of 1:1 showed higher enhancement in springiness and water-holding capacity. The hardness and storage modulus of gels increased gradually with the increase in egg white in the composite gels. The content of α-helical structures of the gels were increased firstly and then decreased, whereas the content of β-sheet was increased gradually with the increase in egg white ratio. The tendencies of α-helical and β-sheet were in accordance with springiness and hardness of gels, respectively. The microstructure investigations showed that gels formed an even structure with less large particles at the soybean protein isolate/egg white ratio of 1:1, which was related to the higher springiness and water-holding capacity. The relationship between changes in the protein structure and the texture properties could be used to design product systems.

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Acknowledgments

This experimental study was financially supported by the National 863 Programs of China (2013AA102207), the Fundamental Research Funds for the Central Universities (JUSRP11222) and Excellent Doctoral Cultivation Foundation of Jiangnan University (JUDCF12001).

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Yujie Su, Fuge Niu, Chenying Wang & Yanjun Yang

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Yujie Su, Yiting Dong, Fuge Niu, Chenying Wang, Yuntao Liu & Yanjun Yang

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  1. Yujie Su
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  2. Yiting Dong
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  3. Fuge Niu
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  5. Yuntao Liu
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Correspondence to Yanjun Yang.

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Su, Y., Dong, Y., Niu, F. et al. Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels. Eur Food Res Technol 240, 367–378 (2015). https://doi.org/10.1007/s00217-014-2336-3

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  • DOI: https://doi.org/10.1007/s00217-014-2336-3

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