Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions

2004 ◽  
Vol 84 (7) ◽  
pp. 663-671 ◽  
Author(s):  
Yongkang Luo ◽  
Ryuji Kuwahara ◽  
Masaki Kaneniwa ◽  
Yuko Murata ◽  
Masahito Yokoyama
Keyword(s):  
Common Carp ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Properties

Comparative nutritional value of Jatropha curcas protein isolate and soy protein isolate in common carp

2017 ◽  
Vol 44 (1) ◽  
pp. 143-162 ◽  
Author(s):  
Sunil Nepal ◽  
Vikas Kumar ◽  
Harinder P. S. Makkar ◽  
Timo Stadtlander ◽  
Nicholas Romano ◽  
...  
Keyword(s):  
Common Carp ◽  
Soy Protein ◽  
Jatropha Curcas ◽  
Nutritional Value ◽  
Soy Protein Isolate ◽  
Protein Isolate

Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

2020 ◽  
Vol 313 ◽  
pp. 126125 ◽  
Author(s):  
Wenjie Wang ◽  
Mingyue Shen ◽  
Lian Jiang ◽  
Qianqian Song ◽  
Sucheng Liu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Properties

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

2019 ◽  
Vol 9 (6) ◽  
pp. 1076 ◽  
Author(s):  
Li Zheng ◽  
Fei Teng ◽  
Na Wang ◽  
Xue-Na Zhang ◽  
Joe Regenstein ◽  
...  
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Three Dimensional ◽  
Meat Products ◽  
Protein Isolate ◽  
Dimensional Structure ◽  
Gel Properties ◽  
Dry Powders ◽  
Salt Ions

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.

scholarly journals Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

2020 ◽  
Vol 324 ◽  
pp. 126876 ◽  
Author(s):  
Yaqing Xiao ◽  
Jiamei Li ◽  
Yingnan Liu ◽  
Fei Peng ◽  
Xiaojing Wang ◽  
...  
Keyword(s):  
Formation Mechanism ◽  
Wheat Bran ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Properties
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