Abstract
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Article Information:
Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels
aPing Du, aXingjian Huang, Siyi Pan and *Fang Yang
Corresponding Author: Fang Yang
Submitted: September 29, 2014
Accepted: November 3, 2014
Published: June 05, 2015 |
Abstract:
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The effect of electrostatic interaction on the state of water in compound-induced soy protein isolate gels was investigated in this study. The state of water in SPI gels was analyzed using Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). Meanwhile Texture Profile Analysis (TPA) was used to analyze the texture properties of SPI gels with different electrostatic interactions. Furthermore, the interactive mechanism at microscopic and molecular level was investigated by means of Scanning Electron Microscopy (SEM), Raman spectrum and Circular Dichroism (CD) spectrum. The results showed that the Equilibrium Water Content (EWC) reduced, gel hardness reduced and gel pore size became smaller with improved electrostatic interaction in compound-induced SPI gels. EWC exhibited the positive correlation with hardness (r = 0.978, p<0.05) and springiness (r = 0.953, p<0.05) of the compound-induced SPI gels. Electrostatic interaction of compound-induced SPI gels seems to point toward its important role in defining their state of water, texture properties and gel structure.
Key words: Microscopic structure, SPI gel, state of water, static electricity, texture properties, ,
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Cite this Reference:
aPing Du, aXingjian Huang, Siyi Pan and *Fang Yang, . Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels . Advance Journal of Food Science and Technology, (5): 322-330.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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