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

153 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.",

keywords = "Gelation, Rheology, Soy protein isolate, Sulfhydryl groups, Texture, Tofu",

author = "Campbell, \{Lydia J.\} and Xin Gu and Dewar, \{Susan J.\} and Euston, \{Stephen R.\}",

year = "2009",

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AU - Campbell, Lydia J.

AU - Gu, Xin

AU - Dewar, Susan J.

AU - Euston, Stephen R.

PY - 2009/3

Y1 - 2009/3

N2 - 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.

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.

KW - Gelation

KW - Rheology

KW - Soy protein isolate

KW - Sulfhydryl groups

KW - Texture

KW - Tofu

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DO - 10.1016/j.foodhyd.2008.03.004

M3 - Article

SN - 0268-005X

VL - 23

SP - 344

EP - 351

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 2

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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