Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins
Tseng, YenC; Xiong, YL; Yang, F
| HERO ID | 4942419 |
|---|---|
| In Press | No |
| Year | 2009 |
| Title | Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins |
| Authors | Tseng, YenC; Xiong, YL; Yang, F |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 89 |
| Issue | 15 |
| Page Numbers | 2650-2658 |
| Abstract | BACKGROUND: In recent years inulin-type prebiotics have attracted much attention due to consumers' awareness of the health benefits of functional foods. Currently no information is available about the possible texture-modifying effect of these non-ionizable polar carbohydrates in different soy-based food systems. In this study, the effect of inulin/oligofructose on the cold aggregation and gelation of preheated soy protein isolate (SPI) and its fractions (7S, 1 IS, and their mixture), induced by glucono-delta-lactone (GDL), were evaluated by turbidity (A(600)) and dynamic rheological measurements. <br> <br>RESULTS: Oligofructose significantly delayed the aggregation of all protein samples and decreased the end-point optical density of 11 S fraction and SPI. Inulin, a long-chain fructan, only delayed the aggregation of 7S globulin and reduced the capacity of aggregation (A600) of SPI. While oligofructose showed no significant effect, the addition of 5% (w/v) inulin enhanced the gelation of SPI and the 7S/11S mixture, which was demonstrated by the increase in gel storage modulus up to 13.6% and 10.1% (P < 0.05), respectively. <br> <br>CONCLUSION: Inulin was found to enhance the viscoelastic properties of GDL-induced cold-set soy protein gels. It is expected that 'functional' cold-set gel products with improved texture can be prepared from preheated soy proteins and inulin. (C) 2009 Society of Chemical Industry |
| Doi | 10.1002/jsfa.3770 |
| Wosid | WOS:000272052500018 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Keyword | soy proteins; inulin; oligofructose; aggregation; gelation; pH |