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The Effect of Ultrasonic Treatment on the Functional Properties of Thermal Induced Soybean Protein Isolated Gel

ZHU Jian-hua~(1),YANG Xiao-quan~(2),XIONG jian~(2)(1.Department of Food Science,Yingdong Biology Engineering Institute,Shaoguan University,Shaoguan 512005,China;2.Food Science and Biology Engineering,South China University of Technology,Guangzhou 510641,China)  
The parameters for forming thermal induced soybean protein isolated gel and the effect of ultrasonic treatment on the gel properties were studied.The results showed that the optimal parameters for forming thermal induced SPI gel were at 0.6 mol/L ion strength and pH 8.0 for 10 g/dL(w/v) SPI.The results also showed that the ultrasonic treatment could obviously increase the gel rupture value and affect texture profile analysis properties of thermal induced soybean protein isolated gel.With ultrasonic treatment at 400 W and 25 kHz for 10 min the rupture value of thermal induced SPI gel was 41.0 g,compared with 32.0 g of the non-ultrasonic treatment case.With the increase in the time and power of ultrasonic treatment,the gel properties such as hardness value,springness value and resilience value increased while the fractureability value decreased.
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