GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES

被引：34

作者：

CABODEVILA, O

HILL, SE

ARMSTRONG, HJ

DESOUSA, I

MITCHELL, JR

机构：

[1] Dept. of Applied Biochemistry & Food Science, Univ. of Nottingham, Loughborough, Leicestershire, LE12 SRD, Sutton Bonington Campus

[2] Universidade Tecnica de Lisboa, Lisboa

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

SOYA; PROTEIN ISOLATES; GELATION; MAILLARD; BROWNING;

D O I：

10.1111/j.1365-2621.1994.tb08147.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soy protein isolate gels prepared by autoclaving solutions in the presence of xylose of glucono-delta-lactone (GDL), were compared. In both cases, the pH decreased from neutral to pH 5.5 during gel formation. In the xylose systems, this pH decrease was a consequence of the Maillard reaction. The Maillard gels showed less syneresis, had a higher breaking force and were more elastic, as determined by stress relaxation, then the GDL gels. The differences were attributed to formation of additional covalent crosslinks due to the Maillard reaction, as evidenced by greatly reduced solubility in sodium dodecyl sulfate + beta-mercaptoethanol.

引用

页码：872 / 875

页数：4

共 15 条

[1]

ARMSTRONG HJ, 1994, IN PRESS J TEXTURE S

[2] A STUDY ON GELATION OF SOYBEAN GLOBULIN SOLUTIONS .5. THE EFFECT OF PROTEIN-CONCENTRATION ON THE EXTENT OF CONVERSION IN GELATION PROCESS ACCORDING TO DATA OF SOL-ANALYSIS [J].

BIKBOV, T ;

GRINBERG, V ;

DANILENKO, A ;

CHAIKA, T ;

VAINTRAUB, I ;

TOLSTOGUZOV, V .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (05) :912-918

[3] THERMOTROPIC GELATION OF FOOD PROTEINS [J].

GRINBERG, VY ;

GRINBERG, NV ;

BIKBOV, TM ;

BRONICH, TK ;

MASHKEVICH, AY .

FOOD HYDROCOLLOIDS, 1992, 6 (01) :69-96

[4] SOY PROTEIN GELATION [J].

HERMANSSON, AM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1986, 63 (05) :658-666

[5]

Hill S.E., 1992, GUMS STABILIZERS FOO, P479

[6]

KATO Y, 1986, J AGR FOOD CHEM, V43, P351

[7] RHEOLOGICAL STUDY ON GELATION OF SOYBEAN-11S PROTEIN BY GLUCONO-DELTA-LACTONE [J].

KOHYAMA, K ;

YOSHIDA, M ;

NISHINARI, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (05) :740-744

[8] THE EFFECT OF GLUCONO-DELTA-LACTONE ON THE GELATION TIME OF SOYBEAN 11S-PROTEIN - CONCENTRATION-DEPENDENCE [J].

KOHYAMA, K ;

NISHINARI, K .

FOOD HYDROCOLLOIDS, 1992, 6 (03) :263-274

[9]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10] RECOVERABLE WORK VERSUS ASYMPTOTIC RELAXATION MODULUS IN AGAR, CARRAGEENAN AND GELLAN GELS [J].

NUSSINOVITCH, A ;

KALETUNC, G ;

NORMAND, MD ;

PELEG, M .

JOURNAL OF TEXTURE STUDIES, 1990, 21 (04) :427-438

← 1 2 →