Application of Enzymatically modified Soybean Protein Isolate in Ice Cream

doi:10.7506/spkx1002-6630-201014071

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 313-315.doi: 10.7506/spkx1002-6630-201014071

• Technology Application • Previous Articles

Application of Enzymatically modified Soybean Protein Isolate in Ice Cream

WU Qiong1，CHEN Li-na1，DAI Yong-gang2，CHEN Xing1，LIU Bo1

1. Key Laboratory of Agricultural Products Processing in Jinlin Province, Changchun University, Changchun 130022, China ；
2. Center for Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China

Received:2009-11-26 Online:2010-07-15 Published:2010-12-29
Contact: WU Qiong1 E-mail:rabbit7815@163.com

Abstract

Abstract:

In this study, the emulsifying properties and applications of transglutaminase (TG)-modified soybean protein isolate in ice cream were explored. The formula of ice cream with modified soybean protein isolate consisted of 12% sugar, 8% milk powder, 3% butter, 3% TG-modified SPI, 0.1% CMC, 0.1% monoglycerides and 0.2% gelatin. The ice cream made from this optimal formula was found to be good in expansion rate, melting rate and sensory attributes. Compared with ordinary ice cream, TG modified SPI exhibited a decrease in the consumption of milk powder, emulsifier and stabilizer and an improvement in the nutritional value and a reduction in the production cost of ice cream.

Key words: transglutaminase, soybean protein isolate, ice cream, expansion rate, melting rate

CLC Number:

TS202.3

WU Qiong1，CHEN Li-na1，DAI Yong-gang2，CHEN Xing1，LIU Bo1. Application of Enzymatically modified Soybean Protein Isolate in Ice Cream[J]. FOOD SCIENCE, 2010, 31(14): 313-315 https://doi.org/10.7506/spkx1002-6630-201014071

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Application of Enzymatically modified Soybean Protein Isolate in Ice Cream

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