Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure.

Xiaoyu Xia, Binyang Zhang, Yuyang Huang, Ying Zhu, Min Qu, Linlin Liu, Bingyu Sun, Xiuqing Zhu

Abstract read

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Xiaoyu XiaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Binyang ZhangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Yuyang HuangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Ying ZhuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Min QuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Linlin LiuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Bingyu SunCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Xiuqing ZhuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.

Funding

The Heilongjiang Province "Double First-Class" Discipline and Innovation Achievements Construction Project No. LJGXCG2022-084the million project of Heilongjiang province No. 2021ZX12B04

6 · The paper itself

Abstract

Freezing affects texture and induces the loss of gel quality. This study investigated the effects of methylcellulose (MC) (0.2%, 0.4%, 0.6%) and sodium hexametaphosphate (SHMP) (0.15%, 0.3%) on the gel textural and structural properties of SPI gels before and after freezing, and explores the synergistic enhancement of gel texture and the underlying mechanisms resulting from the simultaneous addition of SHMP and MC to SPI gels. It was revealed that MC improved the strength of SPI gels through its thickening properties, but it could not inhibit the reduction of SPI gels after freezing. The 0.4% MC-SPI gel exhibited the best gel strength (193.2 ± 2.4 g). SHMP inhibited gel reduction during freezing through hydrogen bonding and ionic interactions; it enhanced the freezing stability of SPI gels. The addition of 0.15% SHMP made the water-holding capacity in SPI gels reach the highest score after freezing (58.2 ± 0.32%). The synergistic effect of MC and SHMP could improve the strength and the freezing stability of SPI gels. MC facilitated the release of ionizable groups within SPI, causing negatively charged SHMP groups to aggregate on the SPI and inhibit the freezing aggregation of proteins. These results provide a strong basis for the improvement of cryogenic soy protein gel performance by SHMP and MC.

Indexed as

freezingmethyl cellulosesodium hexametaphosphatesoy protein gel

Identifiers

PMID38998623

DOI10.3390/foods13132117

PMCPMC11241562

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.