Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

2021 ◽  
Vol 125 ◽  
pp. 68-78
Author(s):  
Li Zheng ◽  
Mingyu He ◽  
Xuena Zhang ◽  
Joe M. Regenstein ◽  
Zhongjiang Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Spray Drying ◽  
Soy Protein ◽  
Structural Characteristics ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Properties ◽  
Salt Ions ◽  
Dynamic High Pressure

scholarly journals Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

2019 ◽  
Vol 9 (6) ◽  
pp. 1076 ◽  
Author(s):  
Li Zheng ◽  
Fei Teng ◽  
Na Wang ◽  
Xue-Na Zhang ◽  
Joe Regenstein ◽  
...  
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Three Dimensional ◽  
Meat Products ◽  
Protein Isolate ◽  
Dimensional Structure ◽  
Gel Properties ◽  
Dry Powders ◽  
Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

2015 ◽  
Vol 50 (10) ◽  
pp. 1607-1613 ◽  
Author(s):  
Juyang Zhao ◽  
Fujia Dong ◽  
Yuanyuan Li ◽  
Baohua Kong ◽  
Qian Liu
Keyword(s):  
Soy Protein ◽  
Structural Characteristics ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw
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