Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

Lydia J. Campbell, Xin Gu, Susan J. Dewar, Stephen R. Euston

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    76 Citations (Scopus)

    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. © 2008 Elsevier Ltd. All rights reserved.

    Original languageEnglish
    Pages (from-to)344-351
    Number of pages8
    JournalFood Hydrocolloids
    Volume23
    Issue number2
    DOIs
    Publication statusPublished - Mar 2009

    Keywords

    • Gelation
    • Rheology
    • Soy protein isolate
    • Sulfhydryl groups
    • Texture
    • Tofu

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