Ziyi Liu , Xiaoqian Li , Yabo Dong , Tian Lan , Zejian Xu , Lianzhou Jiang , Yan Zhang , Jing Wang , Xiaonan Sui
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引用次数: 0
Abstract
The functional properties of soy protein isolate (SPI) are obvious influenced by heat treatment. To study the combined effects of heat treatment and konjac glucomannan (KGM) on SPI properties, we selected three critical temperatures (55 °C, 75 °C, and 95 °C) based on the denaturation thresholds of 7S (β-conglycinin) and 11S (glycinin) globulins. The effects of the three temperatures and three heat treatments (pre-heating, post-heating, and secondary heating) on the structure and function of SPI were subsequently investigated. The results indicated that pre-heating improved SPI foaming performance, particularly at 75 °C, where foaming capacity reached 70.67 %. Post-heating and secondary heating significantly enhanced emulsification performance compared to the untreated SPI-KGM complex at 75 °C, with the emulsifying activity and stability indices reaching about 1.7 and 1.15 times those of SG, respectively. This study provides a theoretical basis for designing SPI-based foods with various functional properties through specific heat treatments.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.