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 ◽  
...  

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.

2020 ◽  
Vol 313 ◽  
pp. 126125 ◽  
Author(s):  
Wenjie Wang ◽  
Mingyue Shen ◽  
Lian Jiang ◽  
Qianqian Song ◽  
Sucheng Liu ◽  
...  

2014 ◽  
Vol 131 (12) ◽  
pp. n/a-n/a ◽  
Author(s):  
Xi-Xiang Deng ◽  
Zhong Chen ◽  
Qiang Huang ◽  
Xiong Fu ◽  
Chuan-He Tang

Author(s):  
Joko Hermanianto ◽  
Dhita Sari ◽  
Nugraha Edhi Suyatma

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C


2004 ◽  
Vol 84 (7) ◽  
pp. 663-671 ◽  
Author(s):  
Yongkang Luo ◽  
Ryuji Kuwahara ◽  
Masaki Kaneniwa ◽  
Yuko Murata ◽  
Masahito Yokoyama

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1747
Author(s):  
Norma Cristina Castro-Alatorre ◽  
Tzayhrí Gallardo-Velázquez ◽  
Luis Carlos Boyano-Orozco ◽  
Darío Iker Téllez-Medina ◽  
Ofelia Gabriela Meza-Márquez ◽  
...  

Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.


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