Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60390
Type: Artigo de periódico
Title: Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition
Author: Braga, ALM
Azevedo, A
Marques, MJ
Menossi, M
Cunha, RL
Abstract: The influence of xanthan and/or KCl addition on the properties of heat-induced soy protein isolate (SPI) gels at pH 3.0 was studied. Changes in protein solubility and subunit composition as well as in the mechanical properties, microstructure and water holding capacity of the gels were determined. The effect of KCl addition on each biopolymer solution was also investigated. The results indicated that SPI-xanthan gels prepared without KCl were mainly stabilized by non-covalent (H-bonding and hydrophobic) and SS bond interactions, whereas in gels containing KCl, electrostatic interactions were also involved in maintaining the gel structure. The beta-7S subunit was probably the fraction electrostatically linked to the xanthan. The different values found for the mechanical properties after the addition of xanthan and/or KCl, were associated with the coarseness of the gel. Xanthan and KCl probably showed a synergistic effect on the Young modulus because KCl induced a conformation transition of the xanthan molecules. (c) 2006 Elsevier Ltd. All rights reserved.
Subject: heat-induced gel
interactions
salt
soy protein isolate
xanthan
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2006.01.003
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000241086100009.pdf411.6 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.