Effects of Heating Treatment and Glucono- δ-lactone-induced Acidification on the Gel Properties of Soybean Protein Isolate

doi:10.7506/spkx1002-6630-201015005

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 21-25.doi: 10.7506/spkx1002-6630-201015005

• Basic Research • Previous Articles Next Articles

Effects of Heating Treatment and Glucono- δ-lactone-induced Acidification on the Gel Properties of Soybean Protein Isolate

YU Guo-ping，AN Jing，HAN Zong-yuan

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2009-12-03 Revised:2010-06-01 Online:2010-08-15 Published:2010-12-29
Contact: YU Guo-ping E-mail:yuguopingneau@hotmail.com

Abstract

Abstract:

Soybean protein isolate (SPI) was heated for different periods of time at different temperatures in order to investigate the effects of length of heating time and heating temperature on the gel strength, surface hydrophobicity, water-holding capacity of SPI. Length of heating time of 40 min and heating temperature of 90 ℃ were found optimum. Along with this, glucono-δ- lactone-induced acidification on SPI was investigated, and the optimum induction time was found to be 6 h. Also, the effect of acidification induced by different concentrations of glucono-δ-lactone followed by heating treatment under optimized conditions on the gel strength, surface hydrophobicity, water-holding capacity of SPI was explored, and the results obtained showed that glucono-δ-lactone-induced acidification resulted in significant changes in these three characteristics of heated SPI.

Key words: heat treatment, glucono- δ-lactone, induce, soy protein isolate, gel

CLC Number:

Q816

YU Guo-ping，AN Jing，HAN Zong-yuan. Effects of Heating Treatment and Glucono- δ-lactone-induced Acidification on the Gel Properties of Soybean Protein Isolate[J]. FOOD SCIENCE, 2010, 31(15): 21-25 https://doi.org/10.7506/spkx1002-6630-201015005

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Effects of Heating Treatment and Glucono- δ-lactone-induced Acidification on the Gel Properties of Soybean Protein Isolate

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