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
Received: September 29, 2014 | Accepted: November 3, 2014 | Published: June 05, 2015
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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