Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: Influence of thermal treatments before and/or after emulsification

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 4071-4077

  Tang, Chuan He ^a   Chen, Ling ^a   Foegeding, Edward Allen ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

cold set; emulsion gel; heat pretreatment; microstructure; soy protein emulsion

Indexed keywords

AGGREGATED PROTEIN; COLD-SET; CONFOCAL LASER SCANNING MICROSCOPE; EMULSION GEL; GEL NETWORKS; HEAT PRETREATMENT; MECHANICAL STRENGTH; MICROBIAL TRANSGLUTAMINASE (MTGASE); MICROSTRUCTURAL PROPERTIES; OIL DROPLETS; PRE-TREATMENTS; PROPERTIES AND MICROSTRUCTURES; PROTEIN AGGREGATES; PROTEIN CONCENTRATIONS; SOY PROTEIN; SOY PROTEIN ISOLATES; THERMAL PRE-TREATMENT; THERMAL TREATMENT; TRANSGLUTAMINASES; WATER HOLDING CAPACITY;

CALCIUM CHLORIDE; COAGULATION; GELS; MECHANICAL PROPERTIES; MICROSTRUCTURE; PROTEINS;

EMULSIFICATION;

BETA GLUCONO 1,5 LACTONE; BETA-GLUCONO-1,5-LACTONE; CALCIUM CHLORIDE; GLUCONIC ACID; LACTONE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN PROTEIN; WATER;

ARTICLE; CHEMISTRY; EMULSION; GEL;

CALCIUM CHLORIDE; EMULSIONS; GELS; GLUCONATES; LACTONES; SOYBEAN PROTEINS; TRANSGLUTAMINASES; WATER;

EID: 79955018532     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104834m     Document Type: Article

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