Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

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• 作者：Chao Wu ; Yufei Hua ; ^{yfhua@jiangnan.edu.cn} ; Yeming Chen ; Xiangzhen Kong ; Caimeng Zhang
• 关键词：Heat-induced soy protein gel ; Rheological properties ; Non-network proteins ; Network proteins ratio ; SDS-PAGE ; Aggregates
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：389-395
• 全文大小：1344 K
• 卷排序：66

文摘

Non-network proteins contained mainly acid polypeptides and undissociated AB. Higher G′ of gel at higher temperature was due to higher network proteins ratio. Larger protein aggregates resulted in higher G′ values of soy gel. More basic polypeptides were observed as network proteins in glycinin-rich gel.