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| Effect of freeze-thawing treatment on the physicochemical properties of gels of soybean isolated protein and its glycosylated products |
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| DOI： |
| KeyWord:soybean protein isolate glycosylation gels freeze-thawing treatment |
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| Author Name | Affiliation | | LUO Yumin1, MA Qian1, XU Zili1, WANG Wei1, ZHANG Qing1,2 | 1.College of Food Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China
2.Institute of Food Processing and Safety, Sichuan Agricultural University, Ya′an 625014, Sichuan, China |
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| Abstract: |
| To investigate the changes of soybean isolate protein (SPI) and its glycosylated product gels during freeze-thawing treatment at different temperatures, gels were prepared using SPI and SPI-dextran (molecular masses of 10, 40 kDa and 70 kDa, respectively) conjugates, and were subjected to freeze-thawing treatment at-18℃ and-80℃. The surface hydrophobicity, total free sulfhydryl content, gel network structure, gel strength and water holding capacity of the gels were measured before and after freeze-thawing treatment to investigate the effects of freeze-thawing conditions on the physicochemical properties of the gels of SPI and its glycosylated conjugates. The results showed that the surface hydrophobicity of SPI gels increased significantly, the total free sulfhydryl content decreased, the gel network structure was destroyed, the gel strength overall decreased and the water holding capacity increased after freeze-thawing treatment at-18℃ and-80℃ compared with that before freeze-thawing treatment. The surface hydrophobicity of SPI-dextran conjugate gel increased significantly after freeze-thawing treatment at-18℃, with the highest increasing rate of 23.29% (SPI-40 kDa dextran conjugate), and there was no significant difference after freeze-thawing treatment at-80℃ compared with that before freeze-thawing. The total free sulfhydryl content decreased after freeze-thawing treatment at-18℃, while it increased after treatment at-80℃. The gel structure did not change significantly after freeze-thawing treatment, but the gel strength decreased. The water holding capacity did not change much after freeze-thawing treatment at-18℃ and increased after treatment at-80℃. In conclusion, the effects of freeze-thawing treatment at-18℃ on the total free sulfhydryl content and gel strength of SPI gels and SPI-dextran conjugate gels are generally smaller than those of freeze-thawing treatment at-80℃, and the physicochemical properties of SPI-dextran conjugate gels modified with three molecular masses of dextran are generally not significantly different. |
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