Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel
Summary To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2024-11, Vol.59 (11), p.8259-8270 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 8270 |
|---|---|
| container_issue | 11 |
| container_start_page | 8259 |
| container_title | International journal of food science & technology |
| container_volume | 59 |
| creator | Sun, Ying Wang, Long Lu, BingLin Zhou, Bin Liu, Shen Chen, Fenglian Jiang, Lianzhou Zhao, Juyang Zhu, Xiuqing |
| description | Summary
To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties.
Mechanism diagram of SPI/PPI composite gel induced by different ratios of NaCl/KCl |
| doi_str_mv | 10.1111/ijfs.17528 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3115690869</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3153826901</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2238-401046c0d1bc3da251b113db13b83e5d42bfd872ed7053d3e21be332b76438113</originalsourceid><addsrcrecordid>eNp90L1OwzAQB3ALgUQpLDyBJRaElNYfcZKOqKJQqGAAZsuJneLKjYPtCLrxCDwjT4JDmBi45aTT706nPwCnGE1wrKne1H6Cc0aKPTDCNGMJyQjeByM0YyhhKaGH4Mj7DUKI0DwdAXFV16oKHtoa3ou5md7NDXQiaBtHDfTBdVXonDBQNBK2zrbKBa08rF5Es45dR2R3Xx-frQ0i2J4EFYdb_a4kXCtzDA5qYbw6-e1j8Ly4eprfJKuH6-X8cpVUhNAiSRFGaVYhicuKSkEYLjGmssS0LKhiMiVlLYucKJkjRiVVBJeKUlLmWUqLSMfgfLgbP3jtlA98q32ljBGNsp3nFDNakGyGenr2h25s55r4XVSYRVNks6guBlU5671TNW-d3gq34xjxPm3ep81_0o4YD_hNG7X7R_Ll7eJx2PkGRn6CEg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3115690869</pqid></control><display><type>article</type><title>Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Oxford Journals Open Access Collection</source><creator>Sun, Ying ; Wang, Long ; Lu, BingLin ; Zhou, Bin ; Liu, Shen ; Chen, Fenglian ; Jiang, Lianzhou ; Zhao, Juyang ; Zhu, Xiuqing</creator><creatorcontrib>Sun, Ying ; Wang, Long ; Lu, BingLin ; Zhou, Bin ; Liu, Shen ; Chen, Fenglian ; Jiang, Lianzhou ; Zhao, Juyang ; Zhu, Xiuqing</creatorcontrib><description>Summary
To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties.
Mechanism diagram of SPI/PPI composite gel induced by different ratios of NaCl/KCl</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17528</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>electron microscopy ; food science ; Gel property ; gel strength ; Gelation ; Gels ; Low concentrations ; Potassium chloride ; potato protein ; potato protein isolate ; Potatoes ; Proteins ; salt content ; Scanning electron microscopy ; Sodium ; Sodium chloride ; Sodium salts ; sodium substitution ; soy protein isolate ; Storage modulus ; technology ; water holding capacity</subject><ispartof>International journal of food science & technology, 2024-11, Vol.59 (11), p.8259-8270</ispartof><rights>2024 Institute of Food Science & Technology (IJFST).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2238-401046c0d1bc3da251b113db13b83e5d42bfd872ed7053d3e21be332b76438113</cites><orcidid>0009-0007-6795-5839 ; 0000-0001-6884-8794</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17528$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17528$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Sun, Ying</creatorcontrib><creatorcontrib>Wang, Long</creatorcontrib><creatorcontrib>Lu, BingLin</creatorcontrib><creatorcontrib>Zhou, Bin</creatorcontrib><creatorcontrib>Liu, Shen</creatorcontrib><creatorcontrib>Chen, Fenglian</creatorcontrib><creatorcontrib>Jiang, Lianzhou</creatorcontrib><creatorcontrib>Zhao, Juyang</creatorcontrib><creatorcontrib>Zhu, Xiuqing</creatorcontrib><title>Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel</title><title>International journal of food science & technology</title><description>Summary
To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties.
Mechanism diagram of SPI/PPI composite gel induced by different ratios of NaCl/KCl</description><subject>electron microscopy</subject><subject>food science</subject><subject>Gel property</subject><subject>gel strength</subject><subject>Gelation</subject><subject>Gels</subject><subject>Low concentrations</subject><subject>Potassium chloride</subject><subject>potato protein</subject><subject>potato protein isolate</subject><subject>Potatoes</subject><subject>Proteins</subject><subject>salt content</subject><subject>Scanning electron microscopy</subject><subject>Sodium</subject><subject>Sodium chloride</subject><subject>Sodium salts</subject><subject>sodium substitution</subject><subject>soy protein isolate</subject><subject>Storage modulus</subject><subject>technology</subject><subject>water holding capacity</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp90L1OwzAQB3ALgUQpLDyBJRaElNYfcZKOqKJQqGAAZsuJneLKjYPtCLrxCDwjT4JDmBi45aTT706nPwCnGE1wrKne1H6Cc0aKPTDCNGMJyQjeByM0YyhhKaGH4Mj7DUKI0DwdAXFV16oKHtoa3ou5md7NDXQiaBtHDfTBdVXonDBQNBK2zrbKBa08rF5Es45dR2R3Xx-frQ0i2J4EFYdb_a4kXCtzDA5qYbw6-e1j8Ly4eprfJKuH6-X8cpVUhNAiSRFGaVYhicuKSkEYLjGmssS0LKhiMiVlLYucKJkjRiVVBJeKUlLmWUqLSMfgfLgbP3jtlA98q32ljBGNsp3nFDNakGyGenr2h25s55r4XVSYRVNks6guBlU5671TNW-d3gq34xjxPm3ep81_0o4YD_hNG7X7R_Ll7eJx2PkGRn6CEg</recordid><startdate>202411</startdate><enddate>202411</enddate><creator>Sun, Ying</creator><creator>Wang, Long</creator><creator>Lu, BingLin</creator><creator>Zhou, Bin</creator><creator>Liu, Shen</creator><creator>Chen, Fenglian</creator><creator>Jiang, Lianzhou</creator><creator>Zhao, Juyang</creator><creator>Zhu, Xiuqing</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0009-0007-6795-5839</orcidid><orcidid>https://orcid.org/0000-0001-6884-8794</orcidid></search><sort><creationdate>202411</creationdate><title>Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel</title><author>Sun, Ying ; Wang, Long ; Lu, BingLin ; Zhou, Bin ; Liu, Shen ; Chen, Fenglian ; Jiang, Lianzhou ; Zhao, Juyang ; Zhu, Xiuqing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2238-401046c0d1bc3da251b113db13b83e5d42bfd872ed7053d3e21be332b76438113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>electron microscopy</topic><topic>food science</topic><topic>Gel property</topic><topic>gel strength</topic><topic>Gelation</topic><topic>Gels</topic><topic>Low concentrations</topic><topic>Potassium chloride</topic><topic>potato protein</topic><topic>potato protein isolate</topic><topic>Potatoes</topic><topic>Proteins</topic><topic>salt content</topic><topic>Scanning electron microscopy</topic><topic>Sodium</topic><topic>Sodium chloride</topic><topic>Sodium salts</topic><topic>sodium substitution</topic><topic>soy protein isolate</topic><topic>Storage modulus</topic><topic>technology</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sun, Ying</creatorcontrib><creatorcontrib>Wang, Long</creatorcontrib><creatorcontrib>Lu, BingLin</creatorcontrib><creatorcontrib>Zhou, Bin</creatorcontrib><creatorcontrib>Liu, Shen</creatorcontrib><creatorcontrib>Chen, Fenglian</creatorcontrib><creatorcontrib>Jiang, Lianzhou</creatorcontrib><creatorcontrib>Zhao, Juyang</creatorcontrib><creatorcontrib>Zhu, Xiuqing</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sun, Ying</au><au>Wang, Long</au><au>Lu, BingLin</au><au>Zhou, Bin</au><au>Liu, Shen</au><au>Chen, Fenglian</au><au>Jiang, Lianzhou</au><au>Zhao, Juyang</au><au>Zhu, Xiuqing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-11</date><risdate>2024</risdate><volume>59</volume><issue>11</issue><spage>8259</spage><epage>8270</epage><pages>8259-8270</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties.
Mechanism diagram of SPI/PPI composite gel induced by different ratios of NaCl/KCl</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17528</doi><tpages>12</tpages><orcidid>https://orcid.org/0009-0007-6795-5839</orcidid><orcidid>https://orcid.org/0000-0001-6884-8794</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2024-11, Vol.59 (11), p.8259-8270 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_3115690869 |
| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | electron microscopy food science Gel property gel strength Gelation Gels Low concentrations Potassium chloride potato protein potato protein isolate Potatoes Proteins salt content Scanning electron microscopy Sodium Sodium chloride Sodium salts sodium substitution soy protein isolate Storage modulus technology water holding capacity |
| title | Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T17%3A46%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20NaCl/KCl%20ratios%20on%20structural%20and%20properties%20changes%20in%20soy%E2%80%90potato%20protein%20mixed%20gel&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Sun,%20Ying&rft.date=2024-11&rft.volume=59&rft.issue=11&rft.spage=8259&rft.epage=8270&rft.pages=8259-8270&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.17528&rft_dat=%3Cproquest_cross%3E3153826901%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3115690869&rft_id=info:pmid/&rfr_iscdi=true |