Mechanism of Stabilization of Acidic Soy Protein System by High Methoxyl Pectin

doi:10.7506/spkx1002-6630-201507008

Abstract

Abstract:

The interactions of soy protein isolate with high methoxyl pectin (HMP) at various concentrations were studied
over a pH range of 7.0–3.0 to understand the stabilization mechanism of acidic soymilk system. The particle diameter,
ζ-potential and microstructure of the system during the acidification of soy protein in the presence of HMP demonstrated
that the electrostatical adsorption of HMP could take place below pH 6.0 and prevent the formation of aggregates. The acidic soy
protein system had flocculation and instability at 0.2 g/100 mL or less pectin concentration. It was stable within a certain pH range
at 0.4 g/100 mL or more pectin concentration. More pectin could result in better stability. The stability of the colloid particles at
acidic condition depended on both the electrostatical interaction of the protein with pectin and HMP concentration.

Key words: soy protein, pectin, pH, particle size, ζ-potential

CLC Number:

TS252.1

LI Xinxin1, LIU Zhisheng2, WU Juan2, LI Baoguo1,*, XIE Manman1. Mechanism of Stabilization of Acidic Soy Protein System by High Methoxyl Pectin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507008.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e. Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast [J]. FOOD SCIENCE, 2021, 42(9): 31-38.
[3]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[4]	ZHU Min, JIN Lin, ZHAO Hao’an, WANG Qian, ZHANG Jinjin, YANG Erlin, CAO Wei. Gastroprotective Effect of Amorpha fruticosa L. Honey against Ethanol-Induced Acute Gastric Ulcer in Mice [J]. FOOD SCIENCE, 2021, 42(9): 77-84.
[5]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[6]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[7]	LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang. Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(9): 283-292.
[8]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[9]	SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao. Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning [J]. FOOD SCIENCE, 2021, 42(9): 319-327.
[10]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[11]	LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua. Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin [J]. FOOD SCIENCE, 2021, 42(8): 10-16.
[12]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.
[13]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[14]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[15]	CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi. Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry [J]. FOOD SCIENCE, 2021, 42(8): 186-191.

Mechanism of Stabilization of Acidic Soy Protein System by High Methoxyl Pectin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments