Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
Enzymatic hydrolysis
Gelation
Glycosylation
Rheological properties
Soy protein isolate
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Oct 2021
30 Oct 2021
Historique:
received:
03
01
2021
revised:
22
04
2021
accepted:
28
04
2021
pubmed:
10
5
2021
medline:
30
6
2021
entrez:
9
5
2021
Statut:
ppublish
Résumé
Enzymatic hydrolysis and glycosylation were successively applied to modify soybean protein isolate (SPI) and rheological and textural properties of acid-induced SPI gel added with the obtained SPI hydrolysates and their glycosylated products were then investigated. The incorporation of SPI hydrolysates decreased the elastic modulus (G') and hardness of SPI gel, which might be related to the random aggregation between SPI hydrolysates and native SPI molecules via hydrophobic interactions. In addition, as the molecular weight of SPI hydrolysates decreased, the reduction in G' and hardness became more significant. Although glycosylation of SPI hydrolysates weakened the adverse effects of hydrolysates on the SPI gel formation to some extent, the glycosylated SPI hydrolysates were still unable to improve the gel quality compared with the control. However, results of this research may provide important information for understanding the influencing mechanism of SPI hydrolysates and their glycosylated products on the formation of SPI gel.
Identifiants
pubmed: 33965712
pii: S0308-8146(21)00997-3
doi: 10.1016/j.foodchem.2021.129991
pii:
doi:
Substances chimiques
Gels
0
Protein Hydrolysates
0
Soybean Proteins
0
Sulfonic Acids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129991Informations de copyright
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