Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

Huajun Jian, Youling L. Xiong, Fengxian Guo, Xiaolin Huang, Benu Adhikari, Jie Chen

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

The effects of combined two heating steps with low (LT, 60 °C for 1 h) and ultrahigh (UHT, 130 or 140 °C for 4 s) temperatures on the thermal gelation of soy protein isolate (SPI) were studied. UHT pretreatments significantly increased protein solubility and enhanced the gelling potential of SPI. Yet, the two-stage preheating treatment with LT and then UHT-130 °C had a most remarkable effect: the gel strength of the SPI60+130 sample was, respectively, 1.45-, 1.64- and 3.19-fold as strong as those of SPI60, SPI25+130, and SPI25. In comparison with single LT or UHT treatments, this two-stage heating also produced greater amounts of soluble protein aggregates stabilised predominantly by disulphide bonds and hydrophobic forces, contributing to the improved gel network structure.

Original languageEnglish
Pages (from-to)2529-2537
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume49
Issue number12
DOIs
StatePublished - Dec 1 2014

Bibliographical note

Publisher Copyright:
© 2014 Institute of Food Science and Technology.

Keywords

  • Gelling property
  • Solubility
  • Soy protein isolate
  • Two-stage heating
  • Ultrahigh temperature

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Fingerprint

Dive into the research topics of 'Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments'. Together they form a unique fingerprint.

Cite this