Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 63-69Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.01.031
Keywords
Soy protein isolate; Limited hydrolysis; Maillard-induced glycation; Freeze-thaw stability
Categories
Funding
- National Key Research and Development Program of China [2016YFD0400402]
- National Soybean Industrial Technology System of China [CARS-04-PS28]
- National Key Technology Sup-port Program [2014BAN22B01]
Ask authors/readers for more resources
The investigation of limited hydrolysis combined with Maillard-induced glycation on improving the freeze-thaw stability of soy protein isolate (SPI) was carried out. Soy protein isolate hydrolysate (SPH) was first prepared by trypsin, with a hydrolysis degree of 2% and 5%. Afterwards, SPI and SPH were conjugated with dextran to form a covalent complex macromolecule, which were named SPI-D, SPH2-D and SPH5-D, respectively. Covalent bond was formed between SPI/SPH and dextran molecules via the glycation reaction has been confirmed by fourier transform infrared (FTIR) spectroscopy analysis. Subsequently, the freeze-thaw stability of SPI-D and SPH-D was evaluated. After three freeze-thaw cycles, the characters of SPH-D emulsions exhibited smaller values than those of SPI-D emulsions in terms of oiling off, particle size, flocculation degree (FD) and coalescence degree (CD). In addition, SPH2-D emulsions were more stable after freeze-thaw treatment compared with SPH5-D emulsions. Optical microscopy analysis also supported the results above.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available