Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels.
Int J Biol Macromol
; 253(Pt 4): 127092, 2023 Dec 31.
Article
in En
| MEDLINE
| ID: mdl-37758109
ABSTRACT
In this study, the effects of the direct addition of curdlan on the physicochemical, structural, and functional properties of heat-induced soy protein isolate (SPI) gels were evaluated. Results demonstrated that the direct incorporation of curdlan enhanced the gel-forming performance, water-holding capacity, and gel strength of heat-induced SPI gels. The presence of curdlan reduced the free water molecules and α-helix content in the SPI structure and contributed to the construction of stable SPI gels with uniform and compact network structures, as visually proven by microstructure observations. Moreover, compared with the SPI gel alone, the curdlan-SPI composite gels presented a more pronounced viscoelastic property and thermal stability mainly due to the intermolecular hydrogen bonding interaction between curdlan and the SPI molecules. Our findings suggest that the direct incorporation of curdlan can effectively ameliorate the gelling characteristics of heat-induced SPI gels, indicating its potential application as a promising gel improver in the food industry.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Water
/
Soybean Proteins
Language:
En
Journal:
Int J Biol Macromol
Year:
2023
Document type:
Article