Journal
APPLIED SCIENCES-BASEL
Volume 9, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/app9061076
Keywords
soy protein isolate; sodium; magnesium; potassium; spray drying; heat-induced gels; cold-induced gels
Categories
Funding
- 13th Five-Year Plan [2016YFD0401402, 2016YFD0400402, 2016YFD0400702]
- National Natural Science Foundation of China [31430067, 31601475, 31571876, 31671807]
- Heilongjiang Province Applied Technology Research and Development Technology Major Project [GA17B002]
- Heilongjiang Province General Undergraduate Higher Education Youth Innovative Talents Training Program [NYPYSCT-2018163]
- Heilongjiang Provincial Science Foundation Project [C2018024]
- China Postdoctoral Science Foundation [2018M641798]
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Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005-0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.
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