TY - JOUR
T1 - Thermal stability of soy protein isolate and hydrolysate ingredients
AU - Ryan, M.
AU - McEvoy, E.
AU - Duignan, S.
AU - Crowley, C.
AU - Fenelon, M.
AU - O'Callaghan, D. M.
AU - FitzGerald, R. J.
PY - 2008/5/15
Y1 - 2008/5/15
N2 - The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140 °C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p < 0.05) higher mean heat coagulation times (HCTs) at 140 °C, for all soy protein ingredients at 1.8, and 3.6% (w/v) protein. Increasing protein concentration from 1.8 to 7.2% (w/v) led to shorter HCTs for protein dispersions. Calcium supplementation up to 850 mg/L, except in the case of supplementation of SPI 1 with calcium citrate (CaCit), decreased HCT for soy protein ingredient dispersions, at pH 6.4 - 7.5. No significant differences (p < 0.05) were found in mean HCT for dispersions supplemented with calcium chloride (CaCl2) and those supplemented with CaCit at 450, 650 and 850 mg/L Ca2+, in the pH range 6.4-7.5.
AB - The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140 °C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p < 0.05) higher mean heat coagulation times (HCTs) at 140 °C, for all soy protein ingredients at 1.8, and 3.6% (w/v) protein. Increasing protein concentration from 1.8 to 7.2% (w/v) led to shorter HCTs for protein dispersions. Calcium supplementation up to 850 mg/L, except in the case of supplementation of SPI 1 with calcium citrate (CaCit), decreased HCT for soy protein ingredient dispersions, at pH 6.4 - 7.5. No significant differences (p < 0.05) were found in mean HCT for dispersions supplemented with calcium chloride (CaCl2) and those supplemented with CaCit at 450, 650 and 850 mg/L Ca2+, in the pH range 6.4-7.5.
KW - Calcium supplementation
KW - Heat coagulation time
KW - Soy protein hydrolysate
KW - Soy protein isolate
UR - http://www.scopus.com/inward/record.url?scp=38049144912&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2007.11.001
DO - 10.1016/j.foodchem.2007.11.001
M3 - Article
AN - SCOPUS:38049144912
SN - 0308-8146
VL - 108
SP - 503
EP - 510
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -