Cited by 38Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Wang, Xufeng, Yu, Mengqin, Wang, Zhenzhong, Luo, Kaiyun, Adhikari, Benu, Miao, Song, Liu, Shutao·2022·Food Chemistry

DOI 10.1016/j.foodchem.2022.133515

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Abstract

A novel pre-aggregation process prior to gelation was applied to modulate the aggregation and gelation pathway of soy protein isolate (SPI). SPI dispersions were pre-aggregated with CaSO 4 , MgSO 4 or ZnSO 4 at 0-15 mM and then gelled by adding CaSO 4 up to a final salt concentration of 35 mM. Compared with the sample without pre-aggregation, the storage modulus of SPI gels pre-aggregated with 10 mM CaSO 4 , 10 mM MgSO 4 , and 2.5 mM ZnSO 4 were increased by 50.5%, 35.7%, and 63.6%, respectively. The fracture stress, texture profile analysis parameters, and water holding capacity were markedly improved by an appropriate level of pre-aggregation. To a certain extent, pre-aggregation could promote the formation of uniform structure with thicker strands, whereas over-aggregation resulted in a coarser network, which was correlated with the volume-mean diameter (D 4,3 ) of pre-aggregated SPI particles. The results are of great value for further understanding of gelation mechanism of proteins.

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Authors: Wang, X., Yu, M., Wang, Z., Luo, K., Adhikari, B., Miao, S., & Liu, S.
Affiliations: Fuzhou University (CN)
China Rural Technology Development Center (CN)
Hunan Agricultural University (CN)
RMIT University (AU)
Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author: Miao, Song
Liu, Shutao
ORCID: Wang, Xufeng
Wang, Zhenzhong
Luo, Kaiyun
Adhikari, Benu
Miao, Song
Liu, Shutao
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2022-11
Volume: 394
Pages: 133515
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2022.133515
OpenAlex: W4282960932
Cited by: 38
References: 39
Citations by year: 2026: 11 · 2025: 12 · 2024: 8 · 2023: 7
FWCI: 3.42
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
RMIT Research Repository (RMIT University Library) (submittedVersion)
Figshare (submittedVersion)
Funders: National Natural Science Foundation of China (32101986)
Natural Science Foundation of Fujian Province (2020J05128)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: soy protein isolate, protein gelation, pre-aggregation, calcium sulfate, magnesium sulfate, zinc sulfate, gel mechanical properties, storage modulus, fracture stress, texture profile analysis, water holding capacity, protein aggregation, gel network structure
MeSH terms: Gels, Rheology, Sulfates, Water, Soybean Proteins

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Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

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