|
| Gel property of soy protein isolate produced under different heat treatment conditions |
| |
| DOI： |
| KeyWord:soy protein isolate heat treatment ultra high temperature short time gel strength |
| FundProject: |
|
| Hits: 1426 |
| Download times: 0 |
| Abstract: |
| In order to improve the gel property of soy protein isolate （SPI），the effect of different heat treatments during preparation on the gel property of SPI products was investigated. The results showed that heating in different stages of alkali dissolution and acid precipitation could significantly improve the gel strength and water holding capacity of SPI and reduce the gel temperature of SPI. The optimal heat treatment conditions were obtained as follows：60℃ in alkali dissolution stage，40℃ in acid precipitation stage and ultra high temperature short time （UHT） treatment （130℃，4 s） in neutralization stage. After heat treatment，the gel temperature of SPI130 product decreased from 80℃ to 62.7℃；its gel strength was 54 g，4.5 times higher than that of the non heat treated low denatured SPI samples（gel strength 9.9 g），and 1.8 times higher than that of commercial SPI（gel strength 19 g）；its water holding capacity of gel was higher than that of non heat treated low denatured SPI samples （water holding capacity of gel 27%）by 58.3%. |
| View full text View/Add Comment Download reader |
| Close |
