Characterisation of Glucono-δ-lactone Induced Soy Protein Gelation: Application in Soy Cheese

 
9783845405988: Characterisation of Glucono-δ-lactone Induced Soy Protein Gelation: Application in Soy Cheese

The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono-δ-lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH.

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About the Author:

BSc and MSc in Food Science at Henan University of Technology China. PhD in Food Science at Heriot-Watt University UK. Research Scientist at Nandi Proteins Ltd UK.

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Gu, Xin
ISBN 10: 3845405988 ISBN 13: 9783845405988
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Descripción Estado de conservación: New. Publisher/Verlag: LAP Lambert Academic Publishing | Application in Soy Cheese | The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH. | Format: Paperback | Language/Sprache: english | 176 pp. Nº de ref. de la librería K9783845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Estado de conservación: Neu. Neuware - The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH. 176 pp. Englisch. Nº de ref. de la librería 9783845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Estado de conservación: Neu. Neuware - The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH. 176 pp. Englisch. Nº de ref. de la librería 9783845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Estado de conservación: Neu. This item is printed on demand - Print on Demand Neuware - The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono- -lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH. 176 pp. Englisch. Nº de ref. de la librería 9783845405988

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Descripción LAP LAMBERT Academic Publishing. Estado de conservación: Brand New. FREE domestic ground shipping. Fast priority express available. Tracking service included. Ships from USA (United States of America). Nº de ref. de la librería 3845405988

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Descripción LAP Lambert Acad. Publ., 2011. Paperback. Estado de conservación: New. Language: English . Brand New Book. The purpose of this study was to conduct an investigation into the development of a soy cheese with acceptable texture. The effects of heat treatment, different oils/fat and reducing and non-reducing sugars on the soy protein isolate (SPI) and SPI curd were studied. The physico-chemical, biochemical and textural properties of three types of soy cheese were compared: (1) glucono-d-lactone (GDL) induced, (2) bacterially fermented and (3) GDL-induced and fermented. The results indicate that the fermented-GDL-cheese had the most acceptable texture. Heat treatment of SPI at neutral pH caused it to denature partially and increased the storage modulus and hardness of subsequently GDL-induced gels. Subsequent heat treatment of the acidic gels further significantly enhanced the storage modulus and gel hardness. The SPI emulsion containing palm stearin showed higher emulsifying stability, emulsifying activity, protein adsorption and denaturation degree than the emulsions containing sunflower and soy oil at neutral pH. Nº de ref. de la librería KNV9783845405988

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Descripción LAP LAMBERT Academic Publishing, 2011. Paperback. Estado de conservación: New. book. Nº de ref. de la librería M3845405988

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Descripción LAP LAMBERT Academic Publishing, 2011. Paperback. Estado de conservación: New. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Nº de ref. de la librería 3845405988n

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