Characterisation of Glucono-¿-lactone Induced Soy Protein Gelation - Gu, Xin
44,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
  • Broschiertes Buch

The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH.
Autorenporträt
BSc and MSc in Food Science at Henan University of Technology China. PhD in Food Science at Heriot-Watt University UK. Research Scientist at Nandi Proteins Ltd UK.