Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

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• 作者：Ming-Chih Shih ; Tzann-Shun Hwang ; Hong-Yen Chou
• 关键词：Soy protein isolate ; Storage ; Water activity ; High temperature ; Functional property
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：902-908
• 全文大小：350 KB
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• 作者单位：Ming-Chih Shih (1)
  Tzann-Shun Hwang (2)
  Hong-Yen Chou (3)
  
  1. Department of Nutrition and Health Science, Chinese Culture University, 55, Hwa Kang Road, Taipei, Taiwan, 11114, Republic of China
  2. Graduate Institute of Biotechnology, Chinese Culture University, Taipei, 11114, Taiwan, Republic of China
  3. Graduate Institute of Applied Life Science, Chinese Culture University, Taipei, 11114, Taiwan, Republic of China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The effects of water activity (aw) and temperature during storage on the physicochemical characteristics and functional properties of soy protein isolate (SPI) were investigated. SPI was stored with two different temperatures (25, 45 °C) and two levels of water activity (0.25, 0.75) for 224 days. During the 224-day storage period, all the samples showed decreases in gel hardness, emulsifying stability, foaming properties, viscosity, solubility, and color alteration, but increased in surface hydrophobicity (RSo). These alterations were stronger when stored at 45 °C than at 25 °C and in 0.75 aw than 0.25 aw, and most pronounced at 45 °C and 0.75 aw. Our results revealed that storage conditions - temperature and water activity - will indeed affect the functional properties of soy protein isolates. Keywords Soy protein isolate Storage Water activity High temperature Functional property