Gelation enhancement of soy protein isolate by sequential low‐ and ultrahigh‐temperature two‐stage preheating treatments |
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| Authors: | Huajun Jian Youling L. Xiong Fengxian Guo Xiaolin Huang Benu Adhikari Jie Chen |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, , Wuxi, Jiangsu, 214122 China;2. Department of Animal and Food Sciences, University of Kentucky, , Lexington, KY, 40546 USA;3. School of Applied Sciences, RMIT University, , Melbourne, Vic., 3001 Australia;4. Synergetic Innovation Center of Food Safety and 5. Nutrition, Jiangnan University, , Wuxi, Jiangsu, 214122 China |
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| 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. |
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| Keywords: | gelling property solubility soy protein isolate two‐stage heating ultrahigh temperature |
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