期刊
FOOD HYDROCOLLOIDS
卷 23, 期 2, 页码 344-351出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.03.004
关键词
Soy protein isolate; Rheology; Gelation; Texture; Tofu; Sulfhydryl groups
The storage modulus (G') and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据