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Title:: Effect of Heat Treatment Conditions on Gel Formation Ability of Soybean Protein Isolate

Author(s):: YANG Lan¹; CHENG Yu-liang ¹; 2; GUO Ya-hui ¹; 2; XIE Yun-fei ¹; 2; YAO Wei-rong ¹; 2; QIAN He ¹; 2; （1.School of Food Science/State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China）

Keywords:: Gel strength; Degree of denaturation; Surface properties; Secondary structure

PACS:: S565.1

DOI:: 10.11861/j.issn.1000-9841.2018.01.0141

Abstract:: In this paper, we studied the effects of different heat treatment conditions on the gel formation ability of soybean protein isolate and described the relationship between them. The denaturation degree, secondary structure and gel properties of protein samples were analyzed by thermal analysis, circular dichroism, texture determination and SDS-PAGE. The results showed that the complete denaturation equation of 7S and 11S components in SPI were y=3.784 12×10 13x -6.521 6, and y=2.925 07×10 11x -4.818 1. The gel strength and water holding capacity were 25.1 g and 93% heated for 30 and 50 min at 95℃, respectively. The gel strength and water holding capacity increased firstly and then decreased with the increasing of temperature and time. The surface hydrophobicity and surface mercapto content were 364.4 ± 23.76 and 6.936 ± 0.050 68 μM?g -1, respectively. The results of surface properties showed that the decrease of gel formation ability was due to the fact that the protein molecules could be re-embed part of the hydrophobic region, resulting in declining in the number of acting groups. In this study, the heat treatment conditions and the fitting equation of the gel strength and water holding capacity were established, which provided reference for the preparation of different SPI gels, and provided some guidance for the process parameters of the cooking process in the industrial production of long-lasting tofu.

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Effect of Heat Treatment Conditions on Gel Formation Ability of Soybean Protein Isolate(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

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