Acid gelation of native and heat‐denatured soy proteins and locust bean gum

Abstract

Summary The effects of protein concentration and locust bean gum (LBG) addition on the mechanical properties, microstructure and water holding capacity of acidified soy protein (SPI) gels were studied. The protein was employed in two different states: (i) native and (ii) heat denatured. A slow acidification rate was induced in both systems by applying glucono‐δ‐lactone (GDL). The results indicated that the gels of native SPI were weaker, less deformable and showed lower water holding capacity than the gels of heat‐denatured SPI. The LBG addition led to an increase in the strength and water holding capacity of SPI gels, independent of the protein state (native or denatured). These results indicated that the properties of texture and water holding capacity of the SPI acid gels can be modulated by the process conditions or by the addition of other ingredients, such as polysaccharides.

Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

“…Being a protein system, it may turn into a gel with higher viscoelastic properties when treated under certain processing conditions, for example by reducing pH. Several protein systems as soy or whey protein have been gelled through a process that involves acidification (Perrechil, Braga & Cunha, 2013;Cavallieri & Cunha, 2008;Ju & Kilara, 1998). The isoelectric point of egg yolk has been reported to be between 5-6 (Navidghasemizad, Temelli & Wu, 2015).…”

Influence of cassia gum on rheological and textural properties of native potato and corn starch

“…Due to a multi‐use of galactomannans in food technology it is important to know their rheological and textural properties not only in two‐component systems, i.e., hydrocolloid–water, but also in the presence of other components. In the literature there are several reports on interactions of galactomannans with other food components, such as sugars , salts , pectin , protein , while most research papers in this field are devoted to interactions of galactomannans with starch, which is one of the most common food ingredients . From a practical point of view, there are many reasons why food technologists propose the use of mixtures of native starches with non‐starch hydrocolloids, where they differ depending on the final food product.…”

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

“…The OPI and OPI-inulin gels exhibited higher or comparable WHC values to those of gels prepared with soy protein/loctus bean gum (>60%) (Perrechil, et al, 2013), whey protein/cassava starch (>85%) (Lupano & Gonz alez, 1999) and egg white protein/konjac glucomannan (90.2%) (Liu et al, 2013).…”