Title of article
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
Author/Authors
Lydia J. Campbell، نويسنده , , Xin Gu، نويسنده , , Susan J. Dewar، نويسنده , , Stephen R. Euston، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2009
Pages
8
From page
344
To page
351
Abstract
The storage modulus (G′) and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels.
Keywords
Gelation , Soy protein isolate , Rheology , Texture , Tofu , Sulfhydryl groups
Journal title
Food Hydrocolloids
Serial Year
2009
Journal title
Food Hydrocolloids
Record number
978498
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