Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

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成果类型：

期刊论文

作者：

Li, Xianghong;Cheng, Yinhui;Yi, Cuiping;Hua, Yufei*;Yang, Cheng;...

通讯作者：

Hua, Yufei

作者机构：

[Cheng, Yinhui; Li, Xianghong; Yi, Cuiping] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410076, Hunan, Peoples R China.

[Hua, Yufei] Jiangnam Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu Prov, Peoples R China.

[Yang, Cheng] Jiangnam Univ, Sch Chem & Mat Engn, Wuxi 214122, Jiangsu Prov, Peoples R China.

[Cui, Steve] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada.

[Hua, Yufei] Jiangnam Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu Prov, Peoples R China.

通讯机构：

[Hua, Yufei] J

Jiangnam Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu Prov, Peoples R China.

语种：

英文

关键词：

Soy protein aggregate;Dextran;Ionic strength, Phase separation;Microstructure

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2009

卷：

期：

页码：

1015-1023

DOI：

10.1016/j.foodhyd.2008.07.024

基金类别：

This research project was funded by Natural Science Foundation of China (Project No. 20476040), Natural Science Foundation of Jiangsu Province, PR China (Project No. BK2005011) and Ministry of Science and Technology, PR China (Project No. 2006BAD05A08).

机构署名：

本校为第一机构

院系归属：

化学与生物工程学院

摘要：

The effects of ionic strength on heat-induced aggregation of soy protein and phase separation of different soy protein aggregates with dextran were investigated. The increase of ionic strength accelerated protein aggregation as shown by an increase in turbidity, aggregate fraction and particle size of salt-induced aggregates (SA). Adding salt (NaCl) to the aggregates formed at the ionic strength of zero (non-salt aggregates, non-SA), the increase of aggregate size was also found. Zeta potential results evidenced the charge screening effects of ...

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Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

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