Use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2

Abstract

AbstractBACKGROUNDPlant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2.RESULTSOil droplets filled protein network pores under the addition of soybean oil (1–2%). This resulted in an enhanced gel hardness and water holding capacity. Further addition of soybean oil (3–4%), oil droplets and some protein–oil compounds increased the distance between the protein molecule chain. The results of Fourier transform infrared spectroscopy and intermolecular interaction also showed that the disulfide bond and β‐sheet ratio decreased in the gel system, which damaged the overall structure of the gel network. Compared with the addition of 0 m CaCl2, salt ion reduced the electrostatic repulsion between proteins, and local protein cross‐linking was more intense at 0.005 m CaCl2 concentration. In the present study, structural properties and rheological analysis showed that the overall strength of the gel was weakened after the addition of CaCl2.CONCLUSIONThe presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate‐wheat gluten (SPI‐WG) composite gel. Excessive soybean oil may hinder protein–protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl2 significantly affected the gelling properties of SPI‐WG composite protein gels. © 2023 Society of Chemical Industry.