This study aimed to explore the impact of varying Ca2+ concentrations and 11S/7S ratios on the gel performance of soybean protein gels (SPGs) under ultrasonication (400 W, 15 min) and to clarify the mechanisms involved. Results showed Ca2+ addition altered the structure of soybean 11S/7S protein gels. Low Ca2+ levels increased the turbidity, hardness, and water retention of the gels, whereas high levels disrupted the orderly aggregation of 11S/7S proteins, creating a rough, porous network. The effect of Ca2+ was more pronounced with a higher 11S ratio, significantly influencing turbidity, disulfide bonding, and gel hardness. Conversely, 7S-rich gels showed reduced sensitivity to Ca2+. In vitro digestion and SDS-PAGE results indicated that 7S globulin’s α, α’, and β subunits were more digestible than the A and B subunits of 11S globulin. In conclusion, ultrasound combined with Ca2+ can enhance the cross-linking degree between 11S and 7S globulin, forming a dense network structure.

中文翻译：

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基于超声处理的大豆蛋白凝胶：Ca2+ 和 11S/7S 比值对凝胶结构和消化特性的影响


本研究旨在探讨不同 Ca2+ 浓度和 11S/7S 比值对超声 （400 W， 15 min） 下大豆蛋白凝胶 （SPG） 凝胶性能的影响，并阐明所涉及的机制。结果显示 Ca2+ 添加改变了大豆 11S/7S 蛋白凝胶的结构。低 Ca2+ 水平增加了凝胶的浊度、硬度和保水性，而高水平会破坏 11S/7S 蛋白的有序聚集，形成粗糙的多孔网络。Ca2+ 的影响更明显，11S 比值较高，显著影响浊度、二硫键和凝胶硬度。相反，富含 7S 的凝胶对 Ca2+ 的敏感性降低。体外消化和 SDS-PAGE 结果表明，7S 球蛋白的 α、 α' 和 β 亚基比 11S 球蛋白的 A 和 B 亚基更容易消化。综上所述，超声结合 Ca2+ 可以增强 11S 和 7S 球蛋白之间的交联度，形成致密的网络结构。