Pectin stabilization of soy protein isolates at low pH

被引：50

作者：

Lam, Monica

Shen, Richard

Paulsen, Paul

Corredig, Milena ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Solae Co, St Louis, MO 63188 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 01期

关键词：

soy protein; pectin; soluble complexes; acid beverages;

D O I：

10.1016/j.foodres.2006.08.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The stabilizing behaviour of pectins in acidified dispersions of soy protein was studied. Objective of this work was to understand if different soy isolates and different pectins show differences in stability. The behaviour of a commercially available isolated soy protein (ISP) was compared to that of a soy protein in the laboratory. At pH 3.8 while suspensions of commercial ISP showed significant precipitation, the native SPI (prepared in the laboratory) was much more stable against precipitation. High methoxyl pectin (HMP) had better stabilization behaviour than low methoxyl pectin (LMP). A higher amount of HMP was needed to avoid protein precipitation of native SPI, compared to that used for commercial ISP. It was demonstrated that at low pH pectin forms soluble complexes with SPI through electrostatic interactions. (c) 2006 Elsevier Ltd. All rights reserved.

引用

收藏

页码：101 / 110

页数：10

相关论文

共 50 条

[21] Protein-polysaccharide interactions: Phase behaviour of pectin-soy flour mixture [J].

Giancone, T. ;

Torrieri, E. ;

Masi, P. ;

Michon, C. .

FOOD HYDROCOLLOIDS, 2009, 23 (05) :1263-1269

[22] The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications [J].

Arapi, Spyridoula ;

Pamase, Adjeng Tunjung ;

De Meulenaer, Bruno ;

van der Meeren, Paul .

FOOD HYDROCOLLOIDS, 2025, 168

[23] Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation [J].

Wang, Qi ;

Yan, Shizhang ;

Chen, Tianyao ;

Ning, Yijie ;

Zhu, Yan ;

Li, Yang ;

Qi, Baokun .

Journal of Molecular Liquids, 2025, 422

[24] Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions [J].

Ma, Xiaobin ;

Chen, Weijun ;

Yan, Tianyi ;

Wang, Danli ;

Hou, Furong ;

Miao, Song ;

Liu, Donghong .

FOOD CHEMISTRY, 2020, 309

[25] Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions [J].

Lai, Yung Priscilla ;

Mondor, Martin ;

Moresoli, Christine ;

Drolet, Helene ;

Gros-Louis, Michel ;

Ippersiel, Denis ;

Lamarche, Francois ;

Arcand, Yves .

JOURNAL OF FOOD ENGINEERING, 2013, 114 (02) :221-227

[26] Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancers [J].

Tan, Yuqing ;

Cao, Yumei ;

Chang, Sam K. C. .

JOURNAL OF FOOD SCIENCE, 2024, 89 (07) :4389-4402

[27] Insights into the reaction mechanism of the coagulation of soy protein isolates induced by subtillsin Carlsberg [J].

Nagai, K ;

Inouye, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (15) :4921-4927

[28] Effects of preheating treatment on thermal property and adhesion performance of soy protein isolates [J].

Wang, Ying ;

Sun, Xiuzhi Susan ;

Wang, Donghai .

JOURNAL OF ADHESION SCIENCE AND TECHNOLOGY, 2007, 21 (15) :1469-1481

[29] Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates [J].

Shirotani, Naoki ;

Hougaard, Anni Bygvraa ;

Lametsch, Rene ;

Petersen, Mikael Agerlin ;

Rattray, Fergal P. ;

Ipsen, Richard .

FOOD CHEMISTRY, 2021, 340

[30] Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films [J].

Sarker, Ayesha ;

Matak, Kristen ;

Jaczynski, Jacek .

FOOD PACKAGING AND SHELF LIFE, 2025, 47

← 1 2 3 4 5 →