4.7 Article

Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Soy protein isolates: A review of their composition, aggregation, and gelation

Li Zheng et al.

Summary: The development of vegetable protein-based meat substitutes provides a potential solution to global issues such as environmental problems and animal welfare. This article reviews the latest research on soy protein isolates (SPI) and their composition, aggregation, and gelation properties. It also discusses the prospects and trends in the research on SPI gel properties and explores new developments in production technology.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

Article Acoustics

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

Xueli He et al.

Summary: This study found that ultrasound-assisted treatment significantly improved the gel properties and microstructures of low-salt silver carp surimi gels. The ultrasound treatment facilitated the unfolding of protein structure and enhanced the interactions between protein molecules, resulting in denser microstructures.

ULTRASONICS SONOCHEMISTRY (2022)

Article Food Science & Technology

Effect of lipoxygenase-catalyzed linoleic acid oxidation on structural and rheological properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein

Guangming Liao et al.

Summary: The effects of protein oxidation on myofibrillar protein gel structure and rheological properties were investigated in this study. The findings suggest that the addition of linoleic acid increased the oxidation level of proteins and led to changes in gel structure and rheological properties. Moderate oxidative modification improved the gel-forming ability of myofibrillar protein.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Junya Liu et al.

Summary: This study explored the effect of glycation on the physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The results showed that glycation can enhance the volatile flavor of SCM during thermal processing.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi

Liping Leng et al.

Summary: The addition of kelp slurry significantly improved the gel strength and nutritional value of silver carp surimi, altered the protein structure, and resulted in a denser gel microstructure.
Article Biotechnology & Applied Microbiology

Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Li Zheng et al.

Summary: The addition of salt ions combined with dynamic high-pressure microfluidization significantly improved the gelation properties of soy protein isolate, resulting in enhanced gel hardness, springiness, cohesiveness, and chewiness. The treatment led to changes in protein structure, increased water-holding capacity, and allowed for the formation of gels with a more uniform structure, ultimately improving the overall functionality of SPI for potential use in the food industry.

FOOD AND BIOPRODUCTS PROCESSING (2021)

Article Chemistry, Applied

Different commercial soy protein isolates and the characteristics of Chiba tofu

Li Zheng et al.

Summary: Twenty different cold gels were made using transglutaminase enzyme and soy protein isolate (SPI) powders from various manufacturers to study their potential as an ingredient in Chiba tofu. The study found that SPI contributes to Chiba tofu's high hardness, springiness, and quality, with key characteristics including sulfur-containing amino acid content >2.83%, beta-sheets content >52.1%, and an 11S:7S ratio > 1.88. Additionally, water mobility in the best sample was confirmed to be higher, leaving more water in the gel network.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Physical

Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance

Changling Wu et al.

Summary: Hydrogels were prepared from okara cellulose with ionic liquid and investigated for their characteristics after TEMPO oxidation and sonication treatment. The hydrogels showed high hardness, fracturability, and gumminess, but low crystallinity after TEMPO oxidation under optimized conditions.

JOURNAL OF MOLECULAR LIQUIDS (2021)

Review Food Science & Technology

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

Yujuan Xu et al.

Summary: The article provides an overview of the functional characteristics of myofibrillar protein (MP) and discusses the current knowledge on the functional changes of MP caused by various modification methods. It also presents examples of previous works and recent progress in the field, with future outlooks to tailor functional enhanced muscle-based products.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Food Science & Technology

Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

Xiaoyu Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany

Jacqueline Dupont et al.

FOOD QUALITY AND PREFERENCE (2020)

Article Biotechnology & Applied Microbiology

A new style of fermented tofu by Lactobacillus casei combined with salt coagulant

Yan Wang et al.

3 BIOTECH (2020)

Article Food Science & Technology

Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

Lei Sha et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Review Food Science & Technology

Tofu products: A review of their raw materials, processing conditions, and packaging

Li Zheng et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Lei Sha et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

An acidic heteropolysaccharide from Mesona chinensis: Rheological properties, gelling behavior and texture characteristics

Lihua Lin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Effects of cornstarch on the gel properties of black bean protein isolate

Xiu-Ying Xu et al.

JOURNAL OF TEXTURE STUDIES (2018)

Review Multidisciplinary Sciences

Meat consumption, health, and the environment

H. Charles J. Godfray et al.

SCIENCE (2018)

Article Food Science & Technology

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel

Chuanyun Li et al.

JOURNAL OF FOOD SCIENCE (2018)

Article Food Science & Technology

Papain-induced gelation of soy glycinin (11S)

Fang Zhong et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Biochemistry & Molecular Biology

Amyloid fibril formation by a partially structured intermediate state of α-chymotrypsin

I Pallarès et al.

JOURNAL OF MOLECULAR BIOLOGY (2004)

Article Agriculture, Multidisciplinary

Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey

FJ Kao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

JC Ramírez-Suárez et al.

MEAT SCIENCE (2003)

Article Food Science & Technology

Interaction and, functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins

J Feng et al.

JOURNAL OF FOOD SCIENCE (2003)

Article Food Science & Technology

Consumer perceptions of pork in Denmark, Norway and Sweden

EA Bryhni et al.

FOOD QUALITY AND PREFERENCE (2002)

Article Agriculture, Multidisciplinary

Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin

W Visessanguan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)