Soy protein pressure-induced gels

被引：99

作者：

Molina, E ^{[1
]}

Defaye, AB ^{[1
]}

Ledward, DA ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

FOOD HYDROCOLLOIDS | 2002年 / 16卷 / 06期

关键词：

gel; high-pressure; functional properties; soy proteins; texture profile analysis; water holding capacity;

D O I：

10.1016/S0268-005X(02)00028-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Textural properties and water holding capacity (WHC) of high-pressure (HP) induced gels were studied. At 20% protein concentration, soy protein isolate (SPI) and its major globulins: 7S and 11S, produced self-supporting gels at pressures in the range 300-700 MPa. HP-induced gels gave significant lower values of adhesiveness and hardness when compared to the heat-treated gels. The WHC is enhanced by HP in the gels of 7S, and in some cases of SPI. Differential scanning calorimetry and electrophoresis (SDS-PAGE and native-PAGE) showed evidence of denaturation and aggregation during the formation of the gels. These effects are more intense with increasing pressures. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：625 / 632

页数：8

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