Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping
Summary In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, tempe...
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| Veröffentlicht in: | International journal of food science & technology 2011-01, Vol.46 (1), p.14-22 |
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| container_title | International journal of food science & technology |
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| creator | Zhang, Huajiang Chi, Yujie |
| description | Summary
In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, temperature, reaction time, and the amount of polysaccharide added. The gelling stability of the glycosylated SPI increased significantly compared with the non‐modified SPI. The physicochemical properties of glycosylated SPI and non‐modified SPI (degree of glycosylation and sulfhydryl groups) were measured to correlate their effects on the gel strength of glycosylated SPI gels. With an analysis of gel microstructure images measured by a scanning electron microscope, we further verified the formation of the macromolecular complex in glycosylated SPI during glycosylation; the microscopy also revealed a relationship between microstructure and gelling properties of SPI. |
| doi_str_mv | 10.1111/j.1365-2621.2010.02355.x |
| format | Article |
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In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, temperature, reaction time, and the amount of polysaccharide added. The gelling stability of the glycosylated SPI increased significantly compared with the non‐modified SPI. The physicochemical properties of glycosylated SPI and non‐modified SPI (degree of glycosylation and sulfhydryl groups) were measured to correlate their effects on the gel strength of glycosylated SPI gels. With an analysis of gel microstructure images measured by a scanning electron microscope, we further verified the formation of the macromolecular complex in glycosylated SPI during glycosylation; the microscopy also revealed a relationship between microstructure and gelling properties of SPI.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2010.02355.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; Gelation ; Gelling stability ; glycosylation ; ocean shipping ; Oceans ; Proteins ; Shipping ; soy protein isolate ; Stability</subject><ispartof>International journal of food science & technology, 2011-01, Vol.46 (1), p.14-22</ispartof><rights>2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3655-6a993bba4654ccf758811e2d03a45aee75e9bb63e5b603a9261d81a708a358173</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2010.02355.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2010.02355.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23651370$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Huajiang</creatorcontrib><creatorcontrib>Chi, Yujie</creatorcontrib><title>Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping</title><title>International journal of food science & technology</title><description>Summary
In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, temperature, reaction time, and the amount of polysaccharide added. The gelling stability of the glycosylated SPI increased significantly compared with the non‐modified SPI. The physicochemical properties of glycosylated SPI and non‐modified SPI (degree of glycosylation and sulfhydryl groups) were measured to correlate their effects on the gel strength of glycosylated SPI gels. With an analysis of gel microstructure images measured by a scanning electron microscope, we further verified the formation of the macromolecular complex in glycosylated SPI during glycosylation; the microscopy also revealed a relationship between microstructure and gelling properties of SPI.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gelation</subject><subject>Gelling stability</subject><subject>glycosylation</subject><subject>ocean shipping</subject><subject>Oceans</subject><subject>Proteins</subject><subject>Shipping</subject><subject>soy protein isolate</subject><subject>Stability</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNo9kUFv1DAQhS1UJLaF_-AL6ilbO47t5IKESrsUBTgA4mg5zmR3ttl4G3vbzb_HYav1Zaw3n55m5hFCOVvy9G62Sy6UzHKV82XOkspyIeXy-IYszo0LsmCVZJkscvGOXIawZSxhuliQ-N232CG0NPiJ7kcfAQeKwfc2An3BuKG4S_JzItbQ9zisaYi2wR7jRJuJrvvJ-TAlHP1AD0MLI40boM4PLc5aoL6j3oEdaNjgfp8c3pO3ne0DfHitV-TP_d3v269Z_XP1cPu5zlyaXGbKVpVoGlsoWTjXaVmWnEPeMmELaQG0hKpplADZqKRVueJtya1mpRWy5FpckeuTb1rg6QAhmh0Gl7awA_hDMKXiUhRCskR-fCVtcLbvRjs4DGY_4s6Ok8nTPFzomft04l6wh-nc58zMYZitmW9u5pubOQzzPwxzNA_f7n_N32SQnQwwRDieDez4aJQWWpq_P1ZG1vrLaqVqU4t_hDmQrw</recordid><startdate>201101</startdate><enddate>201101</enddate><creator>Zhang, Huajiang</creator><creator>Chi, Yujie</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201101</creationdate><title>Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping</title><author>Zhang, Huajiang ; Chi, Yujie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3655-6a993bba4654ccf758811e2d03a45aee75e9bb63e5b603a9261d81a708a358173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gelation</topic><topic>Gelling stability</topic><topic>glycosylation</topic><topic>ocean shipping</topic><topic>Oceans</topic><topic>Proteins</topic><topic>Shipping</topic><topic>soy protein isolate</topic><topic>Stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Huajiang</creatorcontrib><creatorcontrib>Chi, Yujie</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Huajiang</au><au>Chi, Yujie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-01</date><risdate>2011</risdate><volume>46</volume><issue>1</issue><spage>14</spage><epage>22</epage><pages>14-22</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
In this study, we modified the soy protein isolate (SPI) by glycosylation technology, tracked and detected its gelling properties in a trial‐box, which simulated the ocean shipping environment, then determined the optimised parameters for glycosylation modification, including humidity, temperature, reaction time, and the amount of polysaccharide added. The gelling stability of the glycosylated SPI increased significantly compared with the non‐modified SPI. The physicochemical properties of glycosylated SPI and non‐modified SPI (degree of glycosylation and sulfhydryl groups) were measured to correlate their effects on the gel strength of glycosylated SPI gels. With an analysis of gel microstructure images measured by a scanning electron microscope, we further verified the formation of the macromolecular complex in glycosylated SPI during glycosylation; the microscopy also revealed a relationship between microstructure and gelling properties of SPI.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2010.02355.x</doi><tpages>9</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2011-01, Vol.46 (1), p.14-22 |
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| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Foods Fundamental and applied biological sciences. Psychology Gelation Gelling stability glycosylation ocean shipping Oceans Proteins Shipping soy protein isolate Stability |
| title | Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping |
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