Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation

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• 作者：Juyang Zhao^a ; ^b ; Fangda Sun^a ; Yuanyuan Li^a ; Qian Liu^a ; ^{liuqian_neau@hotmail.com} ; Baohua Kong^a ; ^{kongbh63@hotmail.com} ; ^{kongbh@163.com}
• 关键词：Soy protein isolate ; Freeze-thaw treatment ; Gel property ; Molecular force in gel
• 刊名：Process Biochemistry
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：52
• 期：Complete
• 页码：200-208
• 全文大小：2926 K
• 卷排序：52

文摘

The freeze-thaw cycles improved the gel strength, and the final G′ value of the SPI. SPI submitted to F-T cycles showed a more flat and denser gel surface morphology. Particle size distribution revealed that F-T cycles accelerate the protein aggregation. The primary forces in gel are hydrogen bond, disulfide bond and hydrophobic interactions.