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

doi:10.1016/j.foodhyd.2008.03.004

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

Research output: Contribution to journal › Article › peer-review

136 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 language	English
Pages (from-to)	344-351
Number of pages	8
Journal	Food Hydrocolloids
Volume	23
Issue number	2
DOIs	https://doi.org/10.1016/j.foodhyd.2008.03.004
Publication status	Published - Mar 2009

Keywords

Gelation
Rheology
Soy protein isolate
Sulfhydryl groups
Texture
Tofu

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10.1016/j.foodhyd.2008.03.004

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

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. {\textcopyright} 2008 Elsevier Ltd. All rights reserved.",

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AU - Gu, Xin

AU - Dewar, Susan J.

AU - Euston, Stephen R.

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AB - 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.

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KW - Rheology

KW - Soy protein isolate

KW - Sulfhydryl groups

KW - Texture

KW - Tofu

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JO - Food Hydrocolloids

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ER -

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

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Keywords

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