Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106383
Keywords
Glycinin; Carbohydrate; Glycosylation; Functionality; Whole soybean curd; Processing quality
Categories
Funding
- Science and Technology Project of Department of Science and Technology of Sichuan Province: Key research and development projects [2019YFN0107]
- China Scholarship Council
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The study successfully improved the processing quality and textural properties of whole soybean curd by preparing glycinin-carbohydrate conjugates, which exhibited enhanced functionality under optimized parameters. The addition of glycinin-carbohydrate conjugates significantly increased the yield, hardness, and gel strength of WSC, while also improving the uniformity and density of the microstructure.
Glycinin-carbohydrate conjugate prepared with glucose, fructose, or dextran using a dry-heating method was applied to improve the processing quality and textural properties of whole soybean curd (WSC). The optimal parameters for preparing glycinin-carbohydrate conjugates were obtained using single factor experiment and response surface optimization. Compared to native glycinin, all glycinin-carbohydrate conjugates prepared under the optimized parameters exhibited improved solubility and emulsifying properties, especially the glycin-indextran conjugate. Yield, hardness, and gel strength of WSC were significantly elevated when glycin-incarbohydrate conjugates were applied as a part of raw material. For instance, when 15% glycinin-dextran conjugate was added, the yield, hardness, and gel strength of WSC were increased by 32.70%, 52.46%, and 32.72% compared to those of the WSC made only from soybean flour, respectively. Meanwhile, glycinin-carbohydrate conjugates modified the microstructure of WSC to be denser and more homogeneous, which was more significant in the glycinin-dextran conjugate-added WSC. In conclusion, glycinin-carbohydrate conjugates exhibited improved functionalities which were beneficial to facilitating the formation of homogenous microstructure and thus, enhancing the processing quality of WSC. Therefore, the addition of glycinin-carbohydrate conjugates could be considered a feasible alternative to elevate the processing quality and textural properties of whole soybean product.
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