您好，欢迎访问黑龙江省农业科学院 机构知识库！
黑龙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Gelation Property of Alcohol-Extracted Soy Protein Isolate and Effects of Various Reagents on the Firmness of Heat-Induced Gels

文献类型： 外文期刊

作者： Shan, Hong 1 ; Lu, Shu Wen 2 ; Jiang, Lian Zhou 3 ; Wang, Le Kai 1 ; Liao, Hui 1 ; Zhang, Rui Ying 1 ; Dai, Chang Jun; 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Qual & Safety Inst Agr Prod, Harbin 150086, Peoples R China

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

3.Northeast Agr Univ, Fac Food Sci, Harbin, Peoples R China

关键词： Alcohol-extracted;Soy protein isolate;Gel firmness;Reagents;Molecular forces;Protein subunits

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2015 年 18 卷 3 期

页码：

收录情况： SCI

摘要： Gelation property, thermal property, protein subunits distribution, and molecular forces involved in gelation of alcohol-extracted soy protein isolate were investigated using texture analyzer, differential scanning calorimeter, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and various reagents. Results showed that salts and pH played important roles in gel firmness, and a power law relationship between gel firmness and protein concentration was observed. The effects of various reagents revealed that disulfide bonds play a major role in soy protein gel formation, while the involvement of electrostatic interactions, hydrogen bonds, and/or hydrophobic interactions also occurred in gel networks. Thermal analysis indicated that both alcohol-extracted soy protein isolate and commercial soy protein isolate (isoelectric precipitation) have undergone serious denaturation, while the gel firmness of alcohol-extracted soy protein isolate was significantly greater than that of commercial soy protein isolate. Sodium dodecyl sulfate polyacrylamide gel electrophoresis image showed that there was almost no difference for protein subunits among alcohol-extracted soy protein isolate, commercial soy protein isolate, and soy powder. Hence, as an alternative environmental friendly extraction method, alcohol-extraction of soy protein isolate has a great prospect to replace presently applied isoelectric precipitation method.

  • 相关文献

[1]Determination of molecular driving forces involved in heat-induced corn germ proteins gelation. Sun, Xiang Dong,Liao, Hui,Zhang, Rui Ying,Su, Ping,Shan, Hong,Lu, Shu Wen,Yao, Xin Miao,Zhang, Ying Lei,Lan, Yu,Shi, Dan.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：黑龙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台