|Table of Contents|

Molecular Weight Distribution of Heat-induced Soy Protein Aggregates and Phase Behavior of Heat-induced Soy Protein Aggregates/κ-carrageenan Mixtures(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年06期
Page:
1033-1037
Research Field:
Publishing date:

Info

Title:
Molecular Weight Distribution of Heat-induced Soy Protein Aggregates and Phase Behavior of Heat-induced Soy Protein Aggregates/κ-carrageenan Mixtures
Author(s):
DONG Die;  KONG Xiang-zhen;  HUA Yu-fei
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
Keywords:
Soy protein; Heat-induced aggregate; SEC-HPLC; κ-carrageenan; Phase separation
PACS:
TQ646.5
DOI:
10.11861/j.issn.1000-9841.2010.06.1033
Abstract:
During the heating processing, the formation of soy protein aggregates is prevalent in soy foods. In this paper, heat-induced soy protein aggregates of different protein concentration were prepared, then the molecular weight distribution of them were analyzed by high performance size exclusion chromatography (SEC-HPLC). The SEC-HPLC results suggested that, the heated solutions were composed of aggregate, intermediate species and un-aggregated molecules, and the ratio of aggregate fraction increased as the protein concentration increased. Phase behaviors of 5% soy protein aggregate / κ-carrageenan mixture and 1% soy protein aggregate / κ-carrageenan mixture were also studied. The results suggested that, the mixtures with different protein concentration must add different amount of κ-carrageenan when macro phase separation occurred, and 5% soy protein aggregate /κ-carrageenan mixtures had narrower stable region. It suggested that the size of protein affected the phase behavior of protein / polysaccharide mixtures.

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Last Update: 2014-09-15