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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels

1, aPing Du, 3, aXingjian Huang, 3Siyi Pan and 2, 4*Fang Yang
1Research Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 650093, China
2Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430073, China
3College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
4Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
Advance Journal of Food Science and Technology  2015  5:322-330
http://dx.doi.org/10.19026/ajfst.8.1517  |  © The Author(s) 2015
Received: September ‎29, ‎2014  |  Accepted: November ‎3, ‎2014  |  Published: June 05, 2015
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Abstract

The effect of electrostatic interaction on the state of water in compound-induced soy protein isolate gels was investigated in this study. The state of water in SPI gels was analyzed using Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). Meanwhile Texture Profile Analysis (TPA) was used to analyze the texture properties of SPI gels with different electrostatic interactions. Furthermore, the interactive mechanism at microscopic and molecular level was investigated by means of Scanning Electron Microscopy (SEM), Raman spectrum and Circular Dichroism (CD) spectrum. The results showed that the Equilibrium Water Content (EWC) reduced, gel hardness reduced and gel pore size became smaller with improved electrostatic interaction in compound-induced SPI gels. EWC exhibited the positive correlation with hardness (r = 0.978, p<0.05) and springiness (r = 0.953, p<0.05) of the compound-induced SPI gels. Electrostatic interaction of compound-induced SPI gels seems to point toward its important role in defining their state of water, texture properties and gel structure.

Keywords:

Microscopic structure, SPI gel, state of water, static electricity, texture properties,

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Competing interests

The authors have no competing interests.

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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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