Effect of Ultra-high Pressure Treatment on Freeze-thaw Stability of Soybean Protein Isolate Gel Induced by Transglutaminase
In order to explore the method of improving the freeze-thaw stability of soybean protein isolate gels induced by transglutaminase(TGase),the effect of ultra-high pressure(UHP)treatment on the gel was investigated.The structural changes of soybean protein isolate were analyzed by particle size,endogenous fluorescence spectrum and fourier transform spectroscopy,and the mechanism of action was discussed by the content of soluble protein,water distribution,water retention,texture properties,microstructure and rheology properties during freeze-thaw cycle.The results showed that with the increase of freeze-thaw times,the soluble protein content and water holding capacity of TGase-induced soybean protein isolate gel without ultrahigh pressure treatment showed a decreasing trend,while the gel hardness showed an increasing trend,and the pore cracks of the gel microstructure were larger,indicating that the gel quality deteriorate.Compared with the gel without UHP treatment,the water retention and hardness of TGase-induced soy protein isolate gel increased first and then decreased.When the pressure treatment was 400 MPa,the hardness and bound water content of SPI gel after 5 freeze-thaw cycles increased by 140.43 g and 30.019,respectively,compared with that of the unmodified SPI gel,and the water holding capacity and soluble protein contents decreased by 38.67%and 7.87%,respectively.It is proved that UHP treatment is an effective method to improve the freeze-thaw stability of TGase-induced soy protein isolate gel.
ultra-high pressuresoy protein isolatetransglutaminasegelfreeze-thaw stability
国家科技期刊平台
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