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

doi:10.1111/ijfs.12694

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

37 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 language	English
Pages (from-to)	2529-2537
Number of pages	9
Journal	International Journal of Food Science and Technology
Volume	49
Issue number	12
DOIs	https://doi.org/10.1111/ijfs.12694
State	Published - 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

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10.1111/ijfs.12694

Cite this

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

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.",

keywords = "Gelling property, Solubility, Soy protein isolate, Two-stage heating, Ultrahigh temperature",

author = "Huajun Jian and Xiong, \{Youling L.\} and Fengxian Guo and Xiaolin Huang and Benu Adhikari and Jie Chen",

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doi = "10.1111/ijfs.12694",

language = "English",

volume = "49",

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T1 - Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

AU - Jian, Huajun

AU - Xiong, Youling L.

AU - Guo, Fengxian

AU - Huang, Xiaolin

AU - Adhikari, Benu

AU - Chen, Jie

PY - 2014/12/1

Y1 - 2014/12/1

N2 - 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.

AB - 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.

KW - Gelling property

KW - Solubility

KW - Soy protein isolate

KW - Two-stage heating

KW - Ultrahigh temperature

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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