Effects of Intermolecular Forces on Gelation of Soy Protein

doi:10.7506/spkx1002-6630-200913013

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 60-63.doi: 10.7506/spkx1002-6630-200913013

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Effects of Intermolecular Forces on Gelation of Soy Protein

DUAN Wen-da1，WENG Di1， PAN Si-yi1，YANG Fang1,2,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. College of Zhixing, Hubei University, Wuhan 430011, China

Received:2008-11-17 Revised:2009-02-04 Online:2009-07-01 Published:2010-12-29
Contact: YANG Fang E-mail:yangfang2001@126.com

Abstract

Abstract:

Soy protein isolate (SPI) and plaster were used to mimic the gelation of traditional tofu to investigate the effects of intermolecular forces on formation and texture properties of soy protein gels. The results showed that the formation of soy protein gel is influenced by multifarious intermolecular forces and electrostatic forces, and hydrophobic interactions and hydrogen bonds make predominant contributions to the gelation of SPI induced by plaster addition.

Key words: intermolecular forces, soy protein, gelation, texture properties

CLC Number:

TS201.2.1

DUAN Wen-da1，WENG Di1， PAN Si-yi1，YANG Fang1,2,*. Effects of Intermolecular Forces on Gelation of Soy Protein[J]. FOOD SCIENCE, 2009, 30(13): 60-63.

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Effects of Intermolecular Forces on Gelation of Soy Protein

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