Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

被引：53

作者：

Braga, Ana Luiza M.

Azevedo, Aline

Marques, Maria Julia

Menossi, Marcelo

Cunha, Rosiane L.

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP, Brazil

[2] Univ Estadual Campinas, Inst Biol, Dept Anat, BR-13084971 Campinas, SP, Brazil

[3] Univ Estadual Campinas, Ctr Mol Biol & Genet Engn, BR-13083875 Campinas, SP, Brazil

[4] Univ Estadual Campinas, Dept Genet & Evolut, Inst Biol, BR-13083875 Campinas, SP, Brazil

来源：

FOOD HYDROCOLLOIDS | 2006年 / 20卷 / 08期

基金：

巴西圣保罗研究基金会;

关键词：

heat-induced gel; interactions; salt; soy protein isolate; xanthan;

D O I：

10.1016/j.foodhyd.2006.01.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of xanthan and/or KCl addition on the properties of heat-induced soy protein isolate (SPI) gels at pH 3.0 was studied. Changes in protein solubility and subunit composition as well as in the mechanical properties, microstructure and water holding capacity of the gels were determined. The effect of KCl addition on each biopolymer solution was also investigated. The results indicated that SPI-xanthan gels prepared without KCl were mainly stabilized by non-covalent (H-bonding and hydrophobic) and SS bond interactions, whereas in gels containing KCl, electrostatic interactions were also involved in maintaining the gel structure. The beta-7S subunit was probably the fraction electrostatically linked to the xanthan. The different values found for the mechanical properties after the addition of xanthan and/or KCl, were associated with the coarseness of the gel. Xanthan and KCl probably showed a synergistic effect on the Young modulus because KCl induced a conformation transition of the xanthan molecules. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1178 / 1189

页数：12

共 47 条

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