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Soy protein pressure-induced gels

Author:
Molina, Elena, Defaye, Aklile B., Ledward, Dave A.
Source:
Food hydrocolloids 2002 v.16 no.6 pp. 625-632
ISSN:
0268-005X
Subject:
adhesion, denaturation, differential scanning calorimetry, gels, globulins, hardness, polyacrylamide gel electrophoresis, soy protein isolate, water holding capacity
Abstract:
Textural properties and water holding capacity (WHC) of high-pressure (HP) induced gels were studied. At 20% protein concentration, soy protein isolate (SPI) and its major globulins: 7S and 11S, produced self-supporting gels at pressures in the range 300–700 MPa. HP-induced gels gave significant lower values of adhesiveness and hardness when compared to the heat-treated gels. The WHC is enhanced by HP in the gels of 7S, and in some cases of SPI. Differential scanning calorimetry and electrophoresis (SDS–PAGE and native-PAGE) showed evidence of denaturation and aggregation during the formation of the gels. These effects are more intense with increasing pressures.
Agid:
385179