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Zhu J.-H.,Yingdong Food Science and Technology College | Yang X.-Q.,South China University of Technology | Ahmad I.,Food and Biotechnology Research Center | Zhong R.-M.,Yingdong Food Science and Technology College | And 2 more authors.
International Journal of Food Science and Technology | Year: 2011

Cold-set soybean glycinin gel was prepared by cross-linking of soybean glycinin (non-preheated and preheated) at pH 8.0 and 50°C using transglutaminase (TG), followed by cold-set acidification using glucono-δ-lactone (GDL). Dynamic oscillatory rheological measurements (both under non-preheat and preheat conditions) showed that there was a substantial increase in the elastic (G') and viscous (G″) moduli of enzyme treated gels. The moduli also showed similar frequency dependence. The yield strains of enzyme treated gels were clearly higher than that of the gels without enzyme treatment. Texture profile analysis indicated that preheat and enzyme treatments have beneficial effect on hardness, fracturability and gumminess of gels. Thermal and enzyme treatments have synergetic effect to improve the strength of gels, which is also consistent with the results of rheological measurements. These results demonstrated that heat treatment followed by TG treatment and GDL acidification improved the functional properties of soybean glycinin cold-set gel. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Source


Zhang J.,South China University of Technology | Wu N.,South China University of Technology | Wu N.,Academy of State Administration of Grain | Yang X.,South China University of Technology | And 3 more authors.
International Journal of Food Science and Technology | Year: 2014

This work focused on the effect of glycosylation on the gelation ability of β-conglycinin induced by microbial transglutaminase (MTGase). Rheological results indicated that the gels of β-conglycinin-dextran conjugate products exhibited higher G′ value (172.2 ± 8.6 Pa) compared with those of dry-heated β-conglycinin (75.2 ± 5.1 Pa), β-conglycinin (53.3 ± 4.0 Pa) and β-conglycinin-dextran mixture (38.6 ± 2.6 Pa) after 4 h incubation with MTGase. The gels prepared from β-conglycinin-dextran conjugate products had higher hardness, fracturability, springiness and cohesiveness values determined by textural profile analysis. The turbidity of β-conglycinin-dextran conjugate products solution incubated with MTGase increased faster than those of the other three protein samples. The conjugated dextran in β-conglycinin-dextran conjugate products could inhibit extensive protein-protein interactions which might result in the formation of more ordered and stronger gel network structures during MTGase cross-linking process. A compact and homogeneous gel networks in β-conglycinin-dextran conjugate products gels were also observed by scanning electron microscopy. © 2013 Institute of Food Science and Technology. Source


Wu N.-N.,South China University of Technology | Huang X.,South China University of Technology | Yang X.-Q.,South China University of Technology | Guo J.,South China University of Technology | And 7 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

The present investigation aimed to expand the knowledge of the in vitro bioaccessibility of fatty acids and tocopherol from natural soybean oil body emulsions stabilized with different concentrations of i-carrageenan. Several physicochemical parameters including proteolysis of the interfacial layer, interfacial composition, and microstructure were evaluated with regard to their impact on the bioaccessibility of fatty acids and tocopherol. Results from simulated human digestion in vitro indicated that the bioaccessibility of total fatty acids and tocopherol decreased (62.7-8.3 and 59.7-19.4%, respectively) with the increasing concentration of i-carrageenan. During the in vitro digestion procedure, i-carrageenan affected physicochemical properties of the emulsions, thereby controlling the release of fatty acids and tocopherol. These results suggested that soybean oil body emulsions stabilized with i-carrageenan could provide natural emulsions in foods that were digested at a relatively slow rate, the important physiological consequence of which might be increasing satiety. © 2012 American Chemical Society. Source


Zhu J.-H.,Yingdong Food Science and Technology College | Zhu J.-H.,South China University of Technology | Yang X.-Q.,South China University of Technology | Qi J.-R.,South China University of Technology
Advanced Materials Research | Year: 2012

The effect of t-carrageenan (t-C) and soybean soluble polysaccharide (SSPS), on quality characteristics of tofu was evaluated. The addition of 0.05-0.2% (w/v) polysaccharide increased the yield of tofu. However, higher polysaccharide concentration could not sustain the observed increase. At temperature rise ramp, dG'/dt of tofu with SSPS was increased slightly than the samples with ?-C, due to difference in charge density and thermodynamic incompatibility between polysaccharide and soybean globulin. The addition of SSPS exhibited more increase in hardness and springiness of tofu as compared to t-C. Microstructure of tofu with SSPS was more homogeneous. The addition of properly selected polysaccharide could improve the properties of tofu, which may be beneficial for food process. Source

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