کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
604948 | 880329 | 2009 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
The storage modulus (G′) and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 2, March 2009, Pages 344–351
Journal: Food Hydrocolloids - Volume 23, Issue 2, March 2009, Pages 344–351
نویسندگان
Lydia J. Campbell, Xin Gu, Susan J. Dewar, Stephen R. Euston,