Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 344-351

  Campbell, Lydia J ^a   Gu, Xin ^a   Dewar, Susan J ^a   Euston, Stephen R ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Gelation; Rheology; Soy protein isolate; Sulfhydryl groups; Texture; Tofu

Indexed keywords

GELS; HARDNESS; PROTEINS;

DISPERSIBILITIES; EFFECT OF HEAT TREATMENTS; GDL-INDUCED GELS; NEUTRAL PH; PHYSICOCHEMICAL PROPERTY; SOY PROTEIN ISOLATES; SULFHYDRYL GROUPS; SURFACE HYDROPHOBICITY; TOFU; WATER-HOLDING CAPACITY;

GELATION;

GLYCINE MAX;

EID: 51049098678     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.004     Document Type: Article

References (34)

1. Abbasi S., and Dickinson E. Influence of sugars on higher-pressure induced gelation of skim milk dispersions. Food Hydrocolloids 15 (2001) 315-319
2. Alting A., Hamer R.J., de Kruif C.G., Paques M., and Visschers R.W. Food Hydrocolloids 17 (2003) 469-479
3. Bachmann H. Cheese analogues: A review. International Dairy Journal 11 (2001) 505-515
4. Boye J.I., Alli I., Ramaswamy H., and Raghavan V.G.S. Interactive effects of factors affecting gelation of whey protein. Journal of Food Science 62 (1997) 57-65
5. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
6. Catsimpoolas N., and Meyer E.W. Gelation phenomena of soybean globulins. I. Protein-protein interactions. Cereal Chemistry 47 (1970) 559-570
7. Clark A.H., and Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advance Polymer Science 83 (1987) 57-187
8. Draper M., and Catsimpoolas N. Disulfide and sulfhydryl groups in glycinin. Cereal Chemistry 55 (1978) 16-22
9. Ellman G.L. Tissue sulfhydryl groups. Archives of Biochemika and Biophysica 82 (1959) 70-77
10. German B., Damodaran S., and Kinsella J.E. Thermal dissociation and association behaviour of soy proteins. Journal of Food Science 30 (1982) 807-811
11. Kato A., and Nakai S. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochimika Biophysica Acta 624 (1980) 13-20
12. Kim S.H., and Kinsella J.E. Effects of reduction with dithiothreitol on some molecular properties of soy glycinin. Journal of Agricultural Food Chemistry 34 (1986) 623-627
13. Kocher P.N., and Foegeding E.A. Microcentrifuge-based methods for measuring water-holding of protein gels. Journal of Food Science 58 (1993) 1040-1046
14. Koyama K., and Nishinari K. Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono-δ-lactone. Journal of Agricultural and Food Chemistry 41 (1993) 8-14
15. Koyama K., Sano Y., and Doi E. Rheological characteristics and gelation mechanism of tofu (soybean curd). Journal of Agricultural and Food Chemistry 43 (1995) 1808-1812
16. L'Hocine L., Boye J.I., and Arcand Y. Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures. Journal of Food Science 71 (2006) C137-C145
17. Lui Z.-S., Chang S.K.C., Li L.-T., and Tatsumi E. Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Research International 37 (2004) 815-822
18. Maltais A., Remondetto G.E., Gonzalez R., and Subirade M. Formation of soy protein isolate cold-set gels: Protein and salt effects. Journal of Food Science 70 (2005) 67-73
19. Mine Y., Noutomi T., and Haga N. Thermally induced changes in egg white proteins. Journal of Agriculture and Food Chemistry 38 (1990) 2122-2125
20. Nakamura T., Utsumi S., and Mori T. Network structure formation in thermally induced gelation of glycinin. Journal of Agricultural and Food Chemistry 32 (1984) 349-352
21. Ono T. Soy (soya) Cheeses. Encyclopedia of Food Science and Nutrition (2003), Elsevier Science Ltd., Amsterdam pp. 5398-5402
22. Renkema J.M.S. Relations between rheological properties and network structure of soy protein gels. Food Hydrocolloids 18 (2004) 39-47
23. Renkema J.M.S., Gruppen H., and van Vliet T. The influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein composition. Journal of Agricultural and Food Chemistry 50 (2002) 6064-6071
24. Renkema J.M.S., Lakemond C.M.M., de Jongh H.H.J., Gruppen H., and van Vliet T. The effect of pH on gel forming properties of soy proteins. Journal of Biotechnology 79 (2000) 223-230
25. Renkema J.M.S., and van Vliet T. Heat-induced gel formation by soy proteins at neutral pH. Journal of Agriculture and Food Chemistry 50 (2002) 1569-1573
26. Renkema J.M.S., and van Vliet T. Concentration dependence of dynamic moduli of heat-induced soy protein gels. Food Hydrocolloids 18 (2004) 483-487
27. Roesch R., Jujena M., Monagle C., and Corredig M. Aggregation of soy/milk mixes during acidification. Food Research International 37 (2004) 209-215
28. Shimada K., and Cheftel J.C. Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate. Journal of Agriculture and Food Chemistry 36 (1988) 147-153
29. Sorgentini D.A., Wagner J.R., Arrese E., and Añón M.C. Water imbibing capacity of soy protein isolates: influence of protein denaturation. Journal of Agricultural and Food Chemistry 39 (1991) 1386-1391
30. Sorgentini D.A., Wagner J.R., and Añón M.C. Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions. Journal of Agricultural and Food Chemistry 43 (1995) 2471-2479
31. Tang C.H., Choi S.M., and Ma C.Y. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. International Journal of Biological Macromolecules 40 (2007) 96-104
32. Utsumi S., and Kinsella J. Structure-function relationships in food proteins: Subunit interactions in heat-induced gelation of 7S, 11S and soy isolate proteins. Journal of Agricultural and Food Chemistry 33 (1985) 297-303
33. Van Vliet T., Roefs S.P.F.M., Zoon P., and Walstra P. Rheological properties of casein gels. Journal of Dairy Research 56 (1989) 529-534
34. Wagner J.R., and Añón M.C. Influence of denaturation degree, hydrophobicity and sulfhydryl content on solubility and water absorbing ability of soy protein isolates. Journal of Food Science 53 (1990) 464-467