Title |
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
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Published in |
Food Chemistry, September 2017
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DOI | 10.1016/j.foodchem.2017.09.044 |
Pubmed ID | |
Authors |
Xufeng Wang, Maomao Zeng, Fang Qin, Benu Adhikari, Zhiyong He, Jie Chen |
Abstract |
The effects of CaSO4-induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca(2+) concentration during pre-aggregation increased (from 0mM to 7.5mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca(2+) concentration during pre-aggregation. However, when the pre-aggregated Ca(2+) concentration reached 10mM, the corresponding gel became weaker. Water-holding capacity (WHC) of the gels were significantly improved via the pre-aggregation process. The differences in rheological properties and WHC among the gels were consistent with the variation in their microstructures. Pre-aggregation helped to form denser and more uniform structures with thicker strands, whereas over aggregation made the gel network coarser. |
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Unknown | 1 | 100% |
Demographic breakdown
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Members of the public | 1 | 100% |
Mendeley readers
Geographical breakdown
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Demographic breakdown
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Student > Ph. D. Student | 7 | 15% |
Student > Master | 4 | 8% |
Researcher | 3 | 6% |
Professor | 3 | 6% |
Student > Doctoral Student | 2 | 4% |
Other | 7 | 15% |
Unknown | 22 | 46% |
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Chemical Engineering | 2 | 4% |
Pharmacology, Toxicology and Pharmaceutical Science | 1 | 2% |
Biochemistry, Genetics and Molecular Biology | 1 | 2% |
Other | 4 | 8% |
Unknown | 24 | 50% |