Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

Zhou, Jing; Zhang, Hui; Gao, Lei; Wang, Li; Qian, Haifeng

doi:10.1016/j.fbp.2015.06.004

Cited by 37 publications

(12 citation statements)

References 19 publications

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“…Compared with the normal "one-step" process, pre-aggregation promoted the formation of stronger gels with thicker strands and denser structure [12]. Moreover, Zhou, Zhang, and Gao (2015) reported that stiffer gels of SPI were formed at lower salt concentrations (0.2 M NaCl) [13]. Chen, Chassenieux, and Nicolai (2018) reported that during the NaCl-induced gelation of aggregates, the activation energy was much smaller and the gels were more homogeneous than native soy proteins [14].…”

Section: Introductionmentioning

confidence: 99%

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Teng

Wang

et al. 2019

Applied Sciences

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Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

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Section: Introductionmentioning

confidence: 99%

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Teng

Wang

et al. 2019

Applied Sciences

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“… * The temperature at which G′ started to increase over 0.5 Pa/K was defined as the gelation temperature [ 41 ]. …”

Section: Figurementioning

confidence: 99%

Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

et al. 2023

Molecules

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The effects of protein-glutaminase (PG) on calcium sulphate (CaSO4)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G’. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically.

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“…Various protein extraction processes disrupt chemical bonds, such as electrostatic interactions, hydrogen bonds, hydrophobic, A high pH and low ionic strength form a gel with thick strands and large aggregates and pores; however, a low pH and high ionic strength form a gel with a fine structure and small aggregates and pores. The ionic strength (NaCl) and pH affected the gel formation and rheological behaviour of CSPI (Zhou et al, 2015). The rheological behaviour of CSPIs provides many applications in food, such as protein-based gels and edible packaging films.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Cottonseed: A sustainable contributor to global protein requirements

Kumar

Tomar

Punia

et al. 2021

Trends in Food Science & Technology

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Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

Cited by 37 publications

References 19 publications

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments

Cottonseed: A sustainable contributor to global protein requirements

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