Effects of Radio Frequency Heating Treatment on Functional Properties of Soy Protein Isolate

被引：0
|
作者：
Guo C. [1 ]
Zhang Z. [1 ]
Liu Y. [1 ]
Fu H. [1 ]
Chen X. [1 ]
Wang Y. [1 ]
机构：
[1] College of Food Science & Engineering, Northwest A&F University, Yangling, 712100, Shaanxi
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 03期
关键词：
Functional properties; Radio frequency heating; Soy protein isolate;
D O I：
10.16429/j.1009-7848.2019.03.005
中图分类号：
学科分类号：
摘要：
The effects of radio frequency (RF) heating treatments with different final temperatures (70, 80 °C and 90 °C) and electrode gaps (120, 160 mm and 200 mm) on the functional properties of soy protein isolate (SPI) dispersion (0.03 g/mL) were investigated. The results suggested that both the solubility, emulsifying properties, foaming properties and heat stability of SPI were increased by RF heating. Both of solubility, emulsifying properties, foaming properties and heat stability were increased with the increasing of electrode gap of RF heating system and was found highest at the electrode gap was 200 mm. Whereas, the foaming stability was decreased after RF heating. Compared with the electrode gap at 120 mm, the reduction of foaming stability of RF heated SPI was smaller than that at 160 mm and 200 mm. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：42 / 48
页数：6
相关论文
共 18 条
  • [1] Zhao J.Y., Dong F.J., Li Y.Y., Et al., Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate, Process Biochemistry, 50, 10, pp. 1607-1613, (2015)
  • [2] Kumar R., Choudhary, Mishra S.K., Et al., Adhesives and plastics based on soy protein products, Industrial Crops and Products, 16, 3, pp. 155-172, (2002)
  • [3] Mo X.Q., Hu J., Sun S.S., Et al., Compression and tensile strength of low-density straw-protein particleboard, Industrial Crops and Products, 14, 1, pp. 1-9, (2001)
  • [4] Mirmoghtadaie L., Shojaee Aliabadi S., Hosseini S.M., Recent approaches in physical modification of protein functionality, Food Chemistry, 199, pp. 619-627, (2016)
  • [5] Zhou M., Liu J., Zhou Y., Et al., Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths, Innovative Food Science & Emerging Technologies, 34, pp. 205-213, (2016)
  • [6] Wang X.S., Tang C.H., Li B.S., Et al., Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates, Food Hydrocolloids, 22, 4, pp. 560-567, (2008)
  • [7] Uyar R., Erdogdu F., Sarghini F., Et al., Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters, Food and Bioproducts Processing, 98, pp. 310-319, (2016)
  • [8] Piyasena P., Dussault C., Koutchma T., Et al., Radio frequency heating of foods: principles, applications and related properties--a review, Critical Reviews in Food Science and Nutrition, 43, 6, pp. 587-606, (2003)
  • [9] Zhao Y.Y., Flugstad B., Kolbe E., Et al., Using capacitibe (radio frequency) dielectric heating in food processing and preservation-a review, Journal of Food Process Engineering, 23, 1, pp. 25-55, (2000)
  • [10] Wang Y.Y., Li Y.R., Wang S.J., Et al., Review of dielectric drying of foods and agricultural products, International Journal of Agricultural and Biological Engineering, 4, 1, pp. 1-19, (2011)
12