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Acid gelation of native and heat‐denatured soy proteins and locust bean gum
Author(s) -
Perrechil Fabiana A.,
Braga Ana Luiza M.,
Cunha Rosiane L.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12007
Subject(s) - locust bean gum , soy protein , water holding capacity , chemistry , microstructure , polysaccharide , native state , chemical engineering , food science , texture (cosmology) , materials science , rheology , organic chemistry , biochemistry , composite material , crystallography , xanthan gum , engineering , image (mathematics) , artificial intelligence , computer science
Summary The effects of protein concentration and locust bean gum ( LBG ) addition on the mechanical properties, microstructure and water holding capacity of acidified soy protein ( SPI ) gels were studied. The protein was employed in two different states: (i) native and (ii) heat denatured. A slow acidification rate was induced in both systems by applying glucono‐δ‐lactone ( GDL ). The results indicated that the gels of native SPI were weaker, less deformable and showed lower water holding capacity than the gels of heat‐denatured SPI . The LBG addition led to an increase in the strength and water holding capacity of SPI gels, independent of the protein state (native or denatured). These results indicated that the properties of texture and water holding capacity of the SPI acid gels can be modulated by the process conditions or by the addition of other ingredients, such as polysaccharides.