Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly  

作　　者：Sin-Woo Noh Dong-Heon Song Na-Eun Yang Hyun-Wook Kim 

机构地区：[1]Department of Animal Science&Biotechnology,Gyeongsang National University,Jinju,52725,Republic of Korea [2]Department of GreenBio Science,Gyeongsang National University,Jinju,52725,Republic of Korea

出　　处：《Food Bioscience》2023年第3期3021-3028,共8页食品生物科学（英文）

基　　金：supported by the Korea Institute of Planning and Evaluation for Technology in Food,Agriculture and Forestry(IPET)through the Project for Development of Senior-friendly Meat Products,funded by the Ministry of Agriculture,Food and Rural Affairs(MAFRA)(119015-03-2-HD060);supported by the research grant of the Gyeongsang National University in 2022.

摘　　要：This study aimed to determine the effects of globular proteins(soy protein isolate and egg-white protein)incorporation on the physicochemical properties of gelatin gels for the elderly.Stepwise gelation was considered through primarily heat-induced gelation of the globular proteins and following cold-set gelation of gelatin during cooling.Control gelatin gel was prepared with porcine skin gelatin at 6%(w/v)concentration.For mixed gelatin gels(treatment),two different mixing ratios(gelatin:globular protein)were considered as 1:1 and 1:2,respec-tively,by replacing the portion of porcine skin gelatin powder with the two globular proteins.Similar processing yield was found(p>0.05),but there was the small numerical difference in protein content(6.21-6.47 g/100 g)between treatments(p<0.05).At 1:2 mixing ratio,the content of essential amino acids was significantly higher than that of control.Moreover,incorporating soy protein isolate and egg-white protein at the 1:2 mixing ratio could noticeably reduce the hardness of gelatin gels(p<0.05).Results for the thermal properties,X-ray diffraction,and microstructure indicated that gelatin might be predominantly contributed to forming the microstructure of mixed gelatin gels.Taken together,the mixed gelatin gels at 1:2 mixing ratio could achieve the both protein content(over 6 g/100 g)and hardness(gums intake level,below 20,000 N/m^(2))criteria of the Korean Industrial Standard for elderly foods.Therefore,the stepwise incorporation technique of globular pro-teins could be useful to manufacture a gelatin gel with high-essential amino acids and a soft texture for the elderly.

关 键 词：Elderly food GELATIN Protein gel Protein-protein interaction X-ray diffraction 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]