Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein
Zhenzhen Zhang, Xiaoyu Chen, Xinshuo Liu, Wei Liu, Qiannan Liu, Junrong Huang +2 more
LWT
Abstract
The effects of different concentrations of sodium chloride and calcium chloride on mixed gels comprising wheat gluten (WG) protein and potato protein isolate (PPI) were investigated in this study by measuring texture properties, water holding capacity, rheological properties, hydrophobicity, secondary structure, and microstructure. The objective of the experiments was to elucidate the mechanisms underlying the effect of salt ions on mixed gels and to understand the effect of substituting sodium ions in food applications. The results showed, with the amount of calcium chloride increased from 0 g/mL to 0.004 g/mL or the amount of sodium chloride increased from 0 g/mL to 0.001 g/mL, the water holding capacity, texture properties, α-helix and β-sheet of the WG/PPI gel system increased, but the hydrophobicity and the β-turn decreased concurrently. Furthermore, the scanning electron microscopy showed that the three-dimensional structure tended to be stable. Nevertheless, if the concentration of added ions was increased any further, the opposite tendency was observed. The results indicated that adding the appropriate concentrations of salt ions could induce its structure more compact. However, once the threshold concentration is exceeded, it would limit the stability of the mixed gel network.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
salt ions induced more compact structure
“adding the appropriate concentrations of salt ions could induce its structure more compact”
sodium chloride and calcium chloride decreased hydrophobicity and the β-turn of the WG/PPI gel system
“with the amount of calcium chloride increased from 0 g/mL to 0.004 g/mL or the amount of sodium chloride increased from 0 g/mL to 0.001 g/mL, the hydrophobicity and the β-turn decreased concurrently”
salt ions limited stability of the mixed gel network
“once the threshold concentration is exceeded, it would limit the stability of the mixed gel network”