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Gelation enhancement of soy protein isolate by sequential low‐ and ultrahigh‐temperature two‐stage preheating treatments
Author(s) -
Jian Huajun,
Xiong Youling L.,
Guo Fengxian,
Huang Xiaolin,
Adhikari Benu,
Chen Jie
Publication year - 2014
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.12694
Subject(s) - soy protein , chemistry , solubility , food science , network structure , chromatography , organic chemistry , machine learning , computer science
Summary The effects of combined two heating steps with low ( LT , 60 °C for 1 h) and ultrahigh ( UHT , 130 or 140 °C for 4 s) temperatures on the thermal gelation of soy protein isolate ( SPI ) were studied. UHT pretreatments significantly increased protein solubility and enhanced the gelling potential of SPI . Yet, the two‐stage preheating treatment with LT and then UHT ‐130 °C had a most remarkable effect: the gel strength of the SPI 60+130 sample was, respectively, 1.45‐, 1.64‐ and 3.19‐fold as strong as those of SPI 60 , SPI 25+130 , and SPI 25 . In comparison with single LT or UHT treatments, this two‐stage heating also produced greater amounts of soluble protein aggregates stabilised predominantly by disulphide bonds and hydrophobic forces, contributing to the improved gel network structure.