Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde
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- 作者：Wei Wu (1)
Yufei Hua (2)
Qinlu Lin (1) (3) - 关键词：Soy protein ; Oxidative modification ; Malondialdehyde ; Thermal aggregation ; Gelation
- 刊名：Journal of Food Science and Technology
- 出版年：2014
- 出版时间：March 2014
- 年：2014
- 卷：51
- 期：3
- 页码：485-493
- 全文大小：722 KB
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Yufei Hua (2)
Qinlu Lin (1) (3)
1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
3. 498 Shaoshan Road, Changsha, 410004, Hunan Province, China - ISSN：0975-8402
文摘
Malondialdehyde (MDA) was selected as a representative of lipid peroxidation products to investigate the effects of oxidative modification on thermal aggregation and gel properties of soy protein by lipid peroxidation products. Incubation of soy protein with increasing concentration of MDA resulted in gradual decrease of particle size and content of thermal aggregates during heat denaturation. Oxidative modification by MDA resulted in a decrease in water holding capacity, gel hardness, and gel strength of soy protein gel. An increase in coarseness and interstice of MDA modified protein gel network was accompanied by uneven distribution of interstice as MDA concentration increased. The results showed that degree of thermal aggregation of MDA-modified soy protein gradually decreased as MDA concentration increased, which contributed to a decrease in water holding capacity, gel hardness, and gel strength of MDA-modified soy protein gel.