数字农科院2.0

Mechanistic study on the regulation of three-dimensional network structures in emulsion gels by 11S soybean globulin A- and B-subunit

文献类型： 外文期刊

作者： Hu, Miao;Meng, Weimin;Jiang, Xin;Wang, Jiao;Zhang, Min;Yuan, Zifan;Fan, Bei;Wang, Fengzhong;Li, Shuying

作者机构：

关键词： Soybean 11S globulin;Emulsion gel;Structural properties;Network structures

期刊名称： FOOD HYDROCOLLOIDS

ISSN： 0268-005X

年卷期： 2026 年 174 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Plant proteins, known for their low cholesterol and saturated fat contents and high dietary fiber content, are gaining importance as alternatives to animal proteins. Soybean protein isolate (SPI), with its high protein content and excellent emulsifying and gelling properties, is a key ingredient in plant-based emulsion foods. Emulsionfilled gels are protein-based systems with three-dimensional networks that offer nutritional enhancement and desirable textures, making them ideal for low-fat and functional food applications. However, the structural regulatory mechanisms of these gels, particularly the roles of the 11S globulin A/B-subunits during thermal aggregation and gel formation, remain unclear. This study investigated the conformational structures and thermal aggregation behaviors of the A and B-subunits and their effects on the 3D structure of emulsion gels induced by various coagulants (Ca2+, GDL, and transglutaminase). The results show that the A-subunit, with its compact structure and high alpha-helix content, enhances system orderliness and water retention, making it ideal for constructing gels with soft textures and high stability, particularly in acid- or enzyme-induced systems. In contrast, the B-subunit, primarily composed of beta-sheet, exhibits a looser structure and is more prone to protein aggregation and crosslinking under heat, significantly increasing the gel's storage modulus, network density, and elasticity. This makes the B-subunit particularly suitable for high-strength elastic gels induced by Ca2+. This study provides valuable theoretical and technical insights into the directed design and functional applications of plant protein-based emulsion gels, offering promising prospects for developing novel plant-based foods that meet diverse textural requirements.

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