Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

Wang, X, Luo, K, Liu, S, Zeng, M, Adhikari, B, He, Z and Chen, J 2018, 'Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type', Food Biophysics, vol. 13, no. 3, pp. 324-332.


Document type: Journal Article
Collection: Journal Articles

Title Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
Author(s) Wang, X
Luo, K
Liu, S
Zeng, M
Adhikari, B
He, Z
Chen, J
Year 2018
Journal name Food Biophysics
Volume number 13
Issue number 3
Start page 324
End page 332
Total pages 9
Publisher Springer New York LLC
Abstract The contribution of soybean variety and coagulant type to the textural and rheological properties of soy protein isolate (SPI) tofu-type emulsion gels was studied. SPIs from eight soybean varieties were subjected to amino acid and sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) analysis, and results showed that the 11S fraction proteins (r = 0.833, p < 0.05) and the ratio of 11S to 7S (r = 0.920, p < 0.01) were positively correlated with the hardness of CaSO4-induced emulsion gels and glucono-d-lactone (GDL)-induced gels, with the correlation coefficients of 0.827 (p < 0.05) and 0.893 (p < 0.01), respectively. In the case of microbial transglutaminase (MTGase), strong relations between the content of glutamate (r = 0.886, p < 0.01) and lysine (r = 0.810, p < 0.05) and gel hardness were found. Rheological data demonstrated that CaSO4-induced emulsion gel was stiffer with high rigidity but gel induced by MTGase performed better elasticity. The findings of this study are of great importance to further understand the gelation mechanisms of different coagulants and provide useful information for the development of SPI-based filled tofu.
Subject Food Sciences not elsewhere classified
Keyword(s) Coagulant type
Emulsion gel
Hardness
Rheology
Soy protein isolate
Variety
DOI - identifier 10.1007/s11483-018-9538-3
Copyright notice © Springer Science+Business Media, LLC, part of Springer Nature 2018
ISSN 1557-1858
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Altmetric details:
Access Statistics: 22 Abstract Views  -  Detailed Statistics
Created: Tue, 26 Mar 2019, 09:36:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us