DOI: 10.12187/2025.03.005
Investigation of the preparation and formula optimization of pea-oat complex protein gel
LI Mengxiao
LIU Chengyang
ZHANG Ling
DONG Jilin
SHEN Ruiling
LI Yunlong
Abstract：The effects of different enzymes(papain,trypsin,neutral protease,transglutaminase(TG),and laccase)on the properties of pea-oat complex protein gel(POPG)were investigated by measuring gel strength,water holding capacity(WHC),free sulfhydryl content,disulfide bond content,and microstructure.The ratio of pea protein to oat protein,the mass fraction of the complex protein solution,and the amount of TG enzyme added were used as factors to optimize the gel formulation using single-factor and response surface methodology experiments.At a TG enzyme addition level of 40 U/g,POPG exhibited superior gel strength(83.00 g)and WHC(88.79％),along with lower free sulfhydryl content,higher disulfide bond content,and a more uniform microstructure.The optimal formulation for the complex protein gel was determined to be a pea protein-to-oat protein ratio of 1∶0.4,a complex protein solution mass fraction of 20％,and a TG enzyme addition of 40 U/g.The gel prepared according to this formulation exhibited a gel strength of 78.00 g.The POPG prepared in this study shows potential as an animal fat substitute,providing a reference for the processing of green foods in the future.
Keywords：pea-oat complex protein gelenzyme treatmentgel propertyformula optimization
Publication Date：2025-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 38-45,55 )