Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

被引：10
|
作者：
Wang, Xiaodan [1 ]
Chen, Shuang [1 ]
Cui, Qiang [1 ]
Li, Rui [1 ]
Wang, Xibo [1 ]
Jiang, Lianzhou [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
JOURNAL OF OLEO SCIENCE | 2019年 / 68卷 / 03期
基金：
国家重点研发计划;
关键词：
Maillard reaction; SPI-D; SPH-D; emulsions; freeze-thaw stability; pH; EMULSIFYING PROPERTIES; PHYSICOCHEMICAL PROPERTIES; BETA-LACTOGLOBULIN; LIMITED HYDROLYSIS; FOOD PROTEINS; EMULSION STABILIZATION; MAILLARD REACTION; O/W EMULSIONS; IMPROVEMENT; POLYSACCHARIDE;
D O I：
10.5650/jos.ess18227
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of pH on the freeze-thaw stability of glycated soy protein isolate (SPI) and soy protein isolate hydrolysate (SPH) were studied. The covalent compounds were prepared by conjugating SPI, SPH and dextran under heated Maillard reaction, which the macromolecules were named SPI-D and SPH-D. SDS-PAGE analysis verified that SPI-D and SPH-D form a covalent bond through the Maillard reaction. Afterwards, the effects of pH on the freeze-thaw stability of SPI, SPI-D and SPH-D emulsions were evaluated. The covalent conjugate stabilized emulsions improved the stability of the emulsions to pH stress. After freeze-thaw cycles, SPH-D revealed the lowest particle size, degree of coalescence (CD) and oiling off. The results above were also supported by optical microscopy analysis.
引用
收藏
页码：281 / 290
页数：10
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