Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins

Y. C. Tseng, Y. L. Xiong, W. L. Boatright

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32 Scopus citations


Differential scanning calorimetry (DSC) and dynamic oscillatory shear testing were performed to study the influence of inulin (Raftiline® HP-gel and Raftiline® ST-gel) and oligofructose (Raftilose® P95) on the thermal stability and gelation (using glucono-δ-lactone [GDL] as a coagulant) of soy protein isolate (SPI) dispersions. Addition of 10% (w/v) inulin/oligofructose or sucrose increased (P < 0.05) the peak denaturation temperatures (Tm) of 7S and 11S soy proteins in SPI dispersion (5% [w/v], pH 7.0) by an average of 1.9 and 2.3°C, respectively. GDL induced SPI thermal gelation, and the gel rheology was affected by both the pH decline and the specific temperature of heating. Addition of inulin/oligofructose (8%, w/v) improved the gelling properties of preheated SPI dispersion (8%, w/v) coagulated with GDL, showing 14.4 to 45.6% increase (P < 0.05) in gel rigidity (G′ value) at the end of heating (81°C). Microstructural examination revealed a denser protein cross-linking structure and reduced pore sizes in SPI gels containing inulin/oligofructose. In general, inulin was more capable of improving SPI gelation than oligofructose, suggesting that the degree of fructose polymerization in the fructans was of thermal and rheological importance.

Original languageEnglish
Pages (from-to)E44-E50
JournalJournal of Food Science
Issue number2
StatePublished - Mar 2008


  • Gelation
  • Inulin
  • Oligofructose
  • Soy proteins
  • Thermal stability

ASJC Scopus subject areas

  • Food Science


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