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Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping
Author(s) -
Zhang Huajiang,
Chi Yujie
Publication year - 2011
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/j.1365-2621.2010.02355.x
Subject(s) - glycosylation , soy protein , chemistry , microstructure , polysaccharide , scanning electron microscope , food science , chromatography , biochemistry , chemical engineering , materials science , crystallography , composite material , engineering
Summary In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, temperature, reaction time, and the amount of polysaccharide added. The gelling stability of the glycosylated SPI increased significantly compared with the non‐modified SPI. The physicochemical properties of glycosylated SPI and non‐modified SPI (degree of glycosylation and sulfhydryl groups) were measured to correlate their effects on the gel strength of glycosylated SPI gels. With an analysis of gel microstructure images measured by a scanning electron microscope, we further verified the formation of the macromolecular complex in glycosylated SPI during glycosylation; the microscopy also revealed a relationship between microstructure and gelling properties of SPI.