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《Food Science》 2005-06
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Effect of Physical Force on Texture Properties of Gels of Soy Protein Isolates

HU kun1,ZHAO Mou-ming2,LIN Wei-feng2,YANG Xiao-quan2 (1.Academy of Public Heath, Guangdong Pharmaceutical College, Guangzhou 510224, China;2.School of Light Chemistry and Food Science, South China University of Technology, Guangzhou 510641, China)  
Effects of different neutral salts, urea and propylene glycol on texture properties of soy protein isolate gels were studied. The results were as follows: When the concentrations of neutral salts were low(≤0.1mol/L), the electrostatic charge neutralization of these salts significantly affected the texture properties of protein gels. When the salt concentrations were increasing, the effects of anions of these salts on molecule conformation stability and hydrophobic interaction of proteins would mainly affect the gel texture properties. Hydrogen bonding was also a major physical force affecting gel texture as testified by urea and propylene glycol.
【Fund】: 国家自然科学基金资助项目(20276022)
【CateGory Index】: TS214.2
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