Thermal stability of soy protein isolate and hydrolysate ingredients

被引：30

作者：

Ryan, M. ^{[1
]}

McEvoy, E. ^{[1
]}

Duignan, S. ^{[1
]}

Crowley, C. ^{[2
]}

Fenelon, M. ^{[3
]}

O'Callaghan, D. M. ^{[3
]}

FitzGerald, R. J. ^{[1
]}

机构：

[1] Univ Limerick, Dept Life Sci, Limerick, Ireland

[2] Univ Limerick, Dept Chem & Environm Sci, Limerick, Ireland

[3] Wyeth Nutr Ireland, Co Limerick, Ireland

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 02期

关键词：

soy protein isolate; soy protein hydrolysate; heat coagulation time; calcium supplementation;

D O I：

10.1016/j.foodchem.2007.11.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140 degrees C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p < 0.05) higher mean heat coagulation times (HCTs) at 140 degrees C, for all soy protein ingredients at 1.8, and 3.6% (w/v) protein. Increasing protein concentration from 1.8 to 7.2% (w/v) led to shorter HCTs for protein dispersions. Calcium supplementation up to 850 mg/L, except in the case of supplementation of SPI 1 with calcium citrate (CaCit), decreased HCT for soy protein ingredient dispersions, at pH 6.4 - 7.5. No significant differences (p < 0.05) were found in mean HCT for dispersions supplemented with calcium chloride (CaCl2) and those supplemented with CaCit at 450, 650 and 850 mg/L Ca2+, in the pH range 6.4-7.5. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：503 / 510

页数：8

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