Paper Title:
Effect of Refrigeration on Component of Soy Protein Isolate
  Abstract

The SPI was applied in food industry widely, but the component which could affect the functionalities and it may change during storage. The effect of store temperature, time, RH and package material on SPI oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/LDPE, and PE and then stored for 5 months in the conditions of RH55%,4°C. It was shown that the 7S/11S of SPI in all packages not change significantly. But it was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focus on the sulfhydryln group and disulfide bond; it was found that the content of sulfydryl decreases while disulfide bond increased sharply especially in the later three months.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Materials Engineering
Edited by
Yanguo Shi and Jinlong Zuo
Pages
2318-2321
DOI
10.4028/www.scientific.net/AMR.183-185.2318
Citation
G. Zhang, Y. G. Shi, B. Y. Sun, "Effect of Refrigeration on Component of Soy Protein Isolate", Advanced Materials Research, Vols. 183-185, pp. 2318-2321, 2011
Online since
January 2011
Export
Price
$32.00
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