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Influence of inulin/oligofructose on the acid-induced aggregation and gelation of soy proteins and silken tofu.

机译：菊粉/低聚果糖对酸诱导的大豆蛋白和丝豆腐聚集和胶凝的影响。

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摘要

The market of functional (health-promoting) foods has reached an all-time high level, with a projected total sale of {dollar}35.86 billions in 2006 in the United States alone. Prebiotics, i.e., compounds that can promote the growth of beneficial host microflora in the colon, represent a special group of such functional ingredients. Understanding the underlying mechanisms by which prebiotics and other food components interact can help food scientists to develop high-quality functional foods. The overall objective of my dissertation research was to elucidate the mechanisms and effects of fructan-type prebiotics, including inulin (long-chain) and oligofructose (short-chain), on the gelation of soy proteins and textural properties of a silken tofu prepared with glucono-delta-lactone (GDL) as a coagulant.; Differential thermal scanning, turbidometry, dynamic and static rheological testing, and electron microscopy were used to determine structural changes, interactions, and network formation of soy proteins in an acidic environment. The results showed both fructants stabilized native soy proteins (delaying thermal transitions by 1.9--2.3°C). Both fructans improved the rheological properties of GDL-coagulated soy protein gels upon heating, showing 14.4--45.5% enhancements in gel rigidity. Microscopic analysis revealed a denser protein cross-linking gel structure having greater compactness and smaller pore sizes when treated with fructans. While both prebiotical compounds suppressed GDL-induced soy protein aggregation at ambient temperature, oligofructose did not significantly affect its "cold" gelation. However, the inulin treatment promoted protein network formation and increased rigidity of cold-set soy protein gels by 10.1--13.6%. The addition of 2% inulin produced a silken tofu with higher gel hardness and rupture force while maintaining good cohesiveness and deformability. These data demonstrated that inulin and oligofructose influenced the performance of soy proteins in a complex manner. Namely, in dilute aqueous protein solution, the excluded volume effect may be the major driving force by which these polyhydroxyl compounds stabilized protein molecules. When protein concentration was increased, the addition of these fructans, especially inulin, further promoted protein-protein interactions possibly by reducing water activity during thermal gelation, thereby producing gels with increased rigidity.; Overall, this study produced evidence of fructan-soy protein interactions in an acidic environment; such interactions significantly altered the protein gelation process and modified the gel texture. Thus, it is possible to improve the physical characteristics of gel-type soy products by incorporation of fructan-type prebiotics. Future studies are warranted to clarify the precise nature of interactions between soy proteins and fructans, and to evaluate the sensory characteristics and shelf-stability of silken-type tofu products containing these prebiotics.; Keywords. Inulin, Oligofructose, Prebiotic, Glucono-delta-lactone, Silken tofu.
机译：功能性（促进健康）食品市场已达到历史最高水平，仅在美国，2006年的预计总销售额就达到358.6亿美元。益生元，即可以促进结肠中有益宿主微生物群落生长的化合物，代表了这类功能成分的特殊组成。了解益生元和其他食品成分相互作用的基本机制可以帮助食品科学家开发高质量的功能食品。我的论文研究的总体目标是阐明果糖型益生元（包括菊粉（长链）和低聚果糖（短链））对大豆蛋白胶凝和由其制备的丝状豆腐的质地特性的作用机理。葡糖酸-δ-内酯（GDL）作为凝结剂。差示热扫描，浊度法，动态和静态流变学测试以及电子显微镜用于确定酸性环境中大豆蛋白的结构变化，相互作用和网络形成。结果表明两种果糖均能稳定天然大豆蛋白（使热转变延迟1.9--2.3°C）。两种果聚糖均改善了加热后GDL凝结的大豆蛋白凝胶的流变性能，显示出14.5--45.5％的凝胶刚度增强。显微镜分析显示，当用果聚糖处理时，具有更高致密性和更小孔径的更致密的蛋白质交联凝胶结构。虽然两种益生元化合物均能在环境温度下抑制GDL诱导的大豆蛋白聚集，但低聚果糖并未显着影响其“冷”胶凝作用。但是，菊粉处理促进了蛋白质网络的形成，并使冷固大豆蛋白凝胶的刚度提高了10.1-13.6％。添加2％的菊粉可生产出具有较高凝胶硬度和断裂力的丝质豆腐，同时保持良好的内聚性和可变形性。这些数据表明菊粉和低聚果糖以复杂的方式影响大豆蛋白的性能。即，在稀的蛋白质水溶液中，排除的体积效应可能是这些多羟基化合物稳定蛋白质分子的主要驱动力。当增加蛋白质浓度时，这些果聚糖，特别是菊粉的加入，可能通过降低热胶凝过程中的水活度来进一步促进蛋白质-蛋白质相互作用，从而产生具有增加的刚性的凝胶。总的来说，这项研究提供了在酸性环境中果聚糖-大豆蛋白相互作用的证据。这种相互作用显着改变了蛋白质的凝胶化过程并改变了凝胶质地。因此，通过掺入果聚糖类益生元可以改善凝胶型大豆产品的物理特性。有必要进行进一步的研究，以澄清大豆蛋白与果聚糖之间相互作用的确切性质，并评估含有这些益生元的丝状豆腐产品的感官特性和货架稳定性。关键字。菊粉，低聚果糖，益生元，葡糖酸-内酯，丝滑豆腐。

著录项

  • 作者

    Tseng, Yen-Chang.;

  • 作者单位

    University of Kentucky.;

  • 授予单位 University of Kentucky.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2007
  • 页码 172 p.
  • 总页数 172
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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