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Heat-Induced Gel Formation by Soy Proteins at Neutral pH
Open accessAbstract
Heat-induced gel formation by soy protein isolate at pH 7 is discussed. Different heating and cooling rates, heating times, and heating temperatures were used to elucidate the various processes that occur and to study the relative role of covalent and noncovalent protein interactions therein. Gel formation was followed by dynamic rheological measurements. Heat denaturation was a prerequisite for gel formation. The gelation temperature (84 degrees C) was just above the onset denaturation temperature of glycinin. The stiffness of the gels, measured as the elastic modulus, G', increased with the proportion of denatured protein. An increase in G' was also observed during prolonged heating at 90 degrees C. This increase is explained by the occurrence of rearrangements in the network structure and probably also by further incorporation of protein in the network. The increase in G' upon cooling was thermoreversible indicating that disulfide bond formation and rearrangements do not occur upon cooling.
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Cited by
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Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Guo, Y., Bao, Y.-H., Sun, K.-F., Chang, C., & Liu, W.-F. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106293 · Cited by 223
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109323 · Cited by 145
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
Jose, J., Pouvreau, L., & Martin, A. H. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.03.031 · Cited by 117
Sun, X. D., & Arntfield, S. D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.063 · Cited by 117
Metadata
- Authors
- Renkema, J. M. S., & van Vliet, T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-02-16
- Volume
- 50
- Issue
- 6
- Pages
- 1569-1573
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2058228076
- Cited by
- 279
- References
- 0
- FWCI
- 8.15
- Type
- journal article
- Language
- en
- Open access
- green
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- Renkema, J. M. S., & van Vliet, T. (2002). Heat-Induced Gel Formation by Soy Proteins at Neutral pH. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf010763l
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