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| Effect of pre-heating denaturation degree on gel properties of soy protein |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.012 |
| KeyWord:soy protein pre-denaturation SDS-PAGE gel property |
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| Abstract: |
| The degree of pre-heating denaturation of soy protein was characterized by non-reducing SDS-PAGE, and the effect of pre-heating denaturation degree on the gel properties of soy protein were studied by texture analysis and rheological analysis. SDS-PAGE results revealed that the rate of denaturation increased with the increase of heating temperature, while under the same heating time condition, the denaturation degree showed a sigmoid curve with the increase of heating temperature. Texture and rheological analysis results showed that as the degree of pre-heating denaturation increased, the gel hardness of soy protein increased first and then decreased gradually, and the gel hardness was the highest when the degree of denaturation was 86.11%, which was 2.15 times of the gel hardness of the soy protein without pre-heating denaturation. While the gel elasticity increased continuously with the increase of the denaturation degree. The gel formation rate of soy protein was faster when the denaturation degree was above 22.28%, but the completely denatured soy protein could not form a good gel structure during the cooling phase when the gel was formed. Particle size analysis showed that the effect of pre-heating denaturation degree on the gel properties of soy protein was related to the size and shape of soy protein aggregate formed during pre-heating denaturation. |
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