Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

    Research output: Contribution to journalArticle

    Abstract

    The effects of the reducing sugars (glucose and lactose) and the non-reducing sugar (sucrose), heated in combination with soy protein isolate (SPI) at neutral pH, on the physicochemical and rheological properties of SPI were determined. After formation of gels induced by glucono-d-lactone (GDL), the textural profile and physicochemical bonds of the non-heated and heated SPI gels were investigated. The gelation of SPI was induced in three stages of processing that is similar to some tofu-making procedures. First, SPI was heated in the presence of sugars at neutral pH above the denaturation temperature of SPI; then gelation was induced by GDL at iso-electric pH and finally the acidic gels were heat treated again. Heat treatment with glucose at neutral pH resulted in SPI with higher glycation degree than with lactose, whereas SPI heat treated in the presence of sucrose was not glycated. GDL-induced gels of SPI glycated with glucose was more soluble in water than gels of SPI reacted with lactose, which in turn was more soluble than the control and gels of SPI heated in the presence of sucrose. This indicates a change in the net charge of proteins caused by the glycation reaction. Glucose and lactose had a protective effect on protein denaturation at neutral pH, albeit less than sucrose, resulting in GDL-induced gels with increased water holding capacity and reduced gel hardness than sucrose. Chemical analysis indicated that disulphide bonds were involved in maintaining the structure of the gels, and solubility profiles of gels in different buffers indicate that other types of covalent bonds besides disulphide bonds were formed in gels of glycated SPI, resulting in reduced gel elasticity. © 2008 Elsevier Ltd. All rights reserved.

    Original languageEnglish
    Pages (from-to)314-326
    Number of pages13
    JournalFood Hydrocolloids
    Volume23
    Issue number2
    DOIs
    Publication statusPublished - Mar 2009

    Fingerprint

    soy protein isolate
    lactones
    gels
    sugars
    lactose
    sucrose
    glucose
    glycation
    disulfide bonds
    gelation
    heat
    nonreducing sugars
    processing stages
    tofu
    elasticity (mechanics)
    denaturation
    rheological properties
    reducing sugars
    chemical analysis
    water holding capacity

    Keywords

    • Glucono-δ-lactone-induced gels
    • Glucose
    • Lactose
    • Rheology
    • Soy protein isolate (SPI)
    • Sucrose
    • Sulphydryl groups
    • Water holding capacity

    Cite this

    @article{428022faeee240eeae0757410183a97f,
    title = "Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels",
    abstract = "The effects of the reducing sugars (glucose and lactose) and the non-reducing sugar (sucrose), heated in combination with soy protein isolate (SPI) at neutral pH, on the physicochemical and rheological properties of SPI were determined. After formation of gels induced by glucono-d-lactone (GDL), the textural profile and physicochemical bonds of the non-heated and heated SPI gels were investigated. The gelation of SPI was induced in three stages of processing that is similar to some tofu-making procedures. First, SPI was heated in the presence of sugars at neutral pH above the denaturation temperature of SPI; then gelation was induced by GDL at iso-electric pH and finally the acidic gels were heat treated again. Heat treatment with glucose at neutral pH resulted in SPI with higher glycation degree than with lactose, whereas SPI heat treated in the presence of sucrose was not glycated. GDL-induced gels of SPI glycated with glucose was more soluble in water than gels of SPI reacted with lactose, which in turn was more soluble than the control and gels of SPI heated in the presence of sucrose. This indicates a change in the net charge of proteins caused by the glycation reaction. Glucose and lactose had a protective effect on protein denaturation at neutral pH, albeit less than sucrose, resulting in GDL-induced gels with increased water holding capacity and reduced gel hardness than sucrose. Chemical analysis indicated that disulphide bonds were involved in maintaining the structure of the gels, and solubility profiles of gels in different buffers indicate that other types of covalent bonds besides disulphide bonds were formed in gels of glycated SPI, resulting in reduced gel elasticity. {\circledC} 2008 Elsevier Ltd. All rights reserved.",
    keywords = "Glucono-δ-lactone-induced gels, Glucose, Lactose, Rheology, Soy protein isolate (SPI), Sucrose, Sulphydryl groups, Water holding capacity",
    author = "Xin Gu and Campbell, {Lydia J.} and Euston, {Stephen R.}",
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    language = "English",
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    }

    Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels. / Gu, Xin; Campbell, Lydia J.; Euston, Stephen R.

    In: Food Hydrocolloids, Vol. 23, No. 2, 03.2009, p. 314-326.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

    AU - Gu, Xin

    AU - Campbell, Lydia J.

    AU - Euston, Stephen R.

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    N2 - The effects of the reducing sugars (glucose and lactose) and the non-reducing sugar (sucrose), heated in combination with soy protein isolate (SPI) at neutral pH, on the physicochemical and rheological properties of SPI were determined. After formation of gels induced by glucono-d-lactone (GDL), the textural profile and physicochemical bonds of the non-heated and heated SPI gels were investigated. The gelation of SPI was induced in three stages of processing that is similar to some tofu-making procedures. First, SPI was heated in the presence of sugars at neutral pH above the denaturation temperature of SPI; then gelation was induced by GDL at iso-electric pH and finally the acidic gels were heat treated again. Heat treatment with glucose at neutral pH resulted in SPI with higher glycation degree than with lactose, whereas SPI heat treated in the presence of sucrose was not glycated. GDL-induced gels of SPI glycated with glucose was more soluble in water than gels of SPI reacted with lactose, which in turn was more soluble than the control and gels of SPI heated in the presence of sucrose. This indicates a change in the net charge of proteins caused by the glycation reaction. Glucose and lactose had a protective effect on protein denaturation at neutral pH, albeit less than sucrose, resulting in GDL-induced gels with increased water holding capacity and reduced gel hardness than sucrose. Chemical analysis indicated that disulphide bonds were involved in maintaining the structure of the gels, and solubility profiles of gels in different buffers indicate that other types of covalent bonds besides disulphide bonds were formed in gels of glycated SPI, resulting in reduced gel elasticity. © 2008 Elsevier Ltd. All rights reserved.

    AB - The effects of the reducing sugars (glucose and lactose) and the non-reducing sugar (sucrose), heated in combination with soy protein isolate (SPI) at neutral pH, on the physicochemical and rheological properties of SPI were determined. After formation of gels induced by glucono-d-lactone (GDL), the textural profile and physicochemical bonds of the non-heated and heated SPI gels were investigated. The gelation of SPI was induced in three stages of processing that is similar to some tofu-making procedures. First, SPI was heated in the presence of sugars at neutral pH above the denaturation temperature of SPI; then gelation was induced by GDL at iso-electric pH and finally the acidic gels were heat treated again. Heat treatment with glucose at neutral pH resulted in SPI with higher glycation degree than with lactose, whereas SPI heat treated in the presence of sucrose was not glycated. GDL-induced gels of SPI glycated with glucose was more soluble in water than gels of SPI reacted with lactose, which in turn was more soluble than the control and gels of SPI heated in the presence of sucrose. This indicates a change in the net charge of proteins caused by the glycation reaction. Glucose and lactose had a protective effect on protein denaturation at neutral pH, albeit less than sucrose, resulting in GDL-induced gels with increased water holding capacity and reduced gel hardness than sucrose. Chemical analysis indicated that disulphide bonds were involved in maintaining the structure of the gels, and solubility profiles of gels in different buffers indicate that other types of covalent bonds besides disulphide bonds were formed in gels of glycated SPI, resulting in reduced gel elasticity. © 2008 Elsevier Ltd. All rights reserved.

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    KW - Sucrose

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    KW - Water holding capacity

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    U2 - 10.1016/j.foodhyd.2008.01.005

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