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Effects of combined high-pressure and heat treatment on the textural properties of soya gels

Molina, E. and Ledward, D.A. (2003) Effects of combined high-pressure and heat treatment on the textural properties of soya gels. Food Chemistry, 80 (3). pp. 367-370. ISSN 0308-8146

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To link to this item DOI: 10.1016/S0308-8146(02)00274-1

Abstract/Summary

sSPI, 7S, and 11S globulin at 12% (w/v) protein concentration, at neutral pH, did not form gels when heat-treated (90 degreesC, 15 min) or when high pressure-treated (300-700 MPa), except for the I IS, which formed a gel when heat-treated. The combination of heat and pressure (that is heating the solutions in a water bath and then pressure-treating at room temperature or the reverse sequence), led to differences: when heat-treatment was before high-pressure treatment, only the I IS fraction formed a self-standing gel; however, when the solutions were pressurised before heat treatment, all the proteins formed self-standing gels. The textural and water-holding properties were measured on the gels formed with the three different soy proteins. (C) 2002 Elsevier Science Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13139
Uncontrolled Keywords:high-pressure, Gelliug properties, soy proteins, PORCINE BLOOD-PLASMA, FOOD PROTEINS, 11S GLOBULIN, SUBUNITS

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