期刊论文

Miao, S.

英文

Food Chemistry

0308-8146

2022

394

133515

10.1016/j.foodchem.2022.133515

We gratefully acknowledge the financial support provided by the Program of National Natural Science Foundation of China (NSFC, 32101986); Natural Science Foundation of Fujian Province, China (2020J05128).

本校为其他机构

A novel pre-aggregation process prior to gelation was applied to modulate the aggregation and gelation pathway of soy protein isolate (SPI). SPI dispersions were pre-aggregated with CaSO4, MgSO4 or ZnSO4 at 0–15 mM and then gelled by adding CaSO4 up to a final salt concentration of 35 mM. Compared with the sample without pre-aggregation, the storage modulus of SPI gels pre-aggregated with 10 mM CaSO4, 10 mM MgSO4, and 2.5 mM ZnSO4 were increased by 50.5%, 35.7%, and 63.6%, respectively. The fracture stress, texture profile analysis parameters,...