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
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