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

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

Biografía del autor:

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 Condición: 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. del artículo: K9783845405988

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Xin Gu
Publicado por LAP Lambert Acad. Publ. Aug 2011 (2011)
ISBN 10: 3845405988 ISBN 13: 9783845405988
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Condición: 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. del artículo: 9783845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Condición: 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. del artículo: 9783845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ. Aug 2011, 2011. Taschenbuch. Condición: 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. del artículo: 9783845405988

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Gu, Xin
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Descripción LAP LAMBERT Academic Publishing. Condición: New. Paperback. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Nº de ref. del artículo: 3845405988

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Xin Gu
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Descripción LAP Lambert Acad. Publ., 2011. Paperback. Condición: 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. del artículo: KNV9783845405988

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