Effects of Soy Protein Isolate Hydrolysate Obtained by High Pressure Processing on Gelation Properties and Oxidation Stability of Mutton Batters During Storage

被引：0
|
作者：
Diao, Xiaoqin [1 ]
Sun, Weiting [1 ]
Xu, Xiaojun [1 ]
Li, Xi [1 ]
Yang, Chang [1 ]
Liu, Dengyong [1 ]
Guan, Haining [1 ]
Liu, Junhong [1 ]
Liu, Yang [1 ]
Luo, Dan [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Jinzhou
来源：
Journal of Food Science and Technology (China) | 2022年 / 40卷 / 05期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Elasticity - Food storage - Gelation - Hydrolysis - Microstructure - Proteins - Scanning electron microscopy
引用
收藏
页码：160 / 170
相关论文
共 50 条
  • [1] Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
    Zhang H.
    Huang X.
    Yang R.
    An F.
    Ai M.
    Huang Q.
    Shipin Kexue/Food Science, 2020, 41 (08): : 8 - 13
  • [2] Effects of microbial transglutaminase for gelation of soy protein isolate during cold storage
    Soeda, T
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2003, 9 (02) : 165 - 169
  • [3] GELATION OF SOY PROTEIN ISOLATE DURING COLD-STORAGE (STUDIES ON GELATION OF SOY PROTEIN DURING COLD-STORAGE .1.)
    SOEDA, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1994, 41 (10): : 670 - 675
  • [4] Studies on the gelation of soy protein during the cold storage .8. Effects of emulsifiers, fatty acids and alcohols on the gelation of heated soy protein isolate during cold storage
    Soeda, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1997, 44 (06): : 393 - 399
  • [5] Studies on the gelation of soy protein during the cold storage .7. Effects of saccharides, ethylene glycol and lipids on gelation of the heated soy protein isolate during cold storage
    Soeda, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1997, 44 (01): : 18 - 22
  • [6] Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
    Gao, Xue-qin
    Kang, Zhuang-li
    Zhang, Wan-gang
    Li, Yu-pin
    Zhou, Guang-hong
    FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (07) : 1524 - 1531
  • [7] Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
    Xue-qin Gao
    Zhuang-li Kang
    Wan-gang Zhang
    Yu-pin Li
    Guang-hong Zhou
    Food and Bioprocess Technology, 2015, 8 : 1524 - 1531
  • [8] Effects of high hydrostatic pressure on the functional properties of soy protein isolate
    Zengin, Kubra
    Ozel, Baris
    Oztop, Mecit Halil
    Alpas, Hami
    JOURNAL OF FOOD PROCESS ENGINEERING, 2024, 47 (03)
  • [9] Effects of soy protein isolate hydrolysate on the structural and functional properties of yam starch during extrusion
    Shi, Miaomiao
    Chen, Shanghai
    Liu, Ziyang
    Ji, Xiaolong
    Yan, Yizhe
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 287
  • [10] Effects of Emulsifiers, Fatty Acids and Alcohols on the Gelation of Heated Soy Protein Isolate during Cold Storage
    Nippon Shokuhan Kogyo Gakkaishi, 6 (393):
12345