文献类型： 外文期刊

作者： Feng, Junran ¹ ; Xu, Zejian ¹ ; Jiang, Lianzhou ¹ ; Sui, Xiaonan ¹ ;

作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

2.Heilongjiang Acad Agr Sci, Inst Food Proc, Harbin 150086, Peoples R China

关键词： Soy protein isolate (SPI); Critical overlap concentration(c*); Entanglement; Functional characteristics

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2023 年 138 卷

页码：

收录情况： SCI

摘要： The critical overlap concentration (c*) of soy protein isolate (SPI) was studied at a wide range of temperatures (10-90 degrees C). Results obtained indicate that temperature and c* were directly proportional. The c* determined experimentally was similar to the theoretical value that was calculated by the inverse of the intrinsic viscosity, [eta]. At c*, SPI solutions can be divided into the dilute and semi-dilute regimes. The [eta] values were estimated by four semi-empirical equations: the Huggins equation, the Kraemer equation, the Tanglertaibul-Rao equation, and the Oliver-Ward equation, of which the Oliver-Ward equation was found to be the most suitable. The aggregation behavior of the SPI was confirmed by association with the start of molecular entanglement at c*. Turbidity, foam capacity (FC) and foam stability (FS) increased significantly when solutions concentration reached c* at all experimental temperatures. The rheology measurement results indicated onset of gel formation when protein concentration reached c* at 90 degrees C, which can be considered as the gel formation concentration at that tem-perature. At concentrations below c*, the SPI solutions were unable to form gels and had much lower water holding capacities (WHC) than gels prepared at c*. These findings suggested that c* was related to a number of functional characteristics of SPI, including FC, FS and WHC, and can be used to estimate the concentration required for protein gel formation.