Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

• Published in: Food chemistry Vol. 310; p. 125983
• Main Authors: Zhao, Haibo, Chen, Jie, Hemar, Yacine, Cui, Bo
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 25.04.2020
• Subjects: Amorphophallus - chemistry; beta-Glucans - chemistry; Calcium Sulfate - chemistry; Elastic Modulus; Gels - chemistry; Health promoting; Polysaccharide; Polysaccharides - chemistry; Polysaccharides, Bacterial - chemistry; Rheology; Soy protein isolate; Soybean Proteins - chemistry; Soybean Proteins - isolation & purification; Temperature; Texture; Tofu-type gel; Water - chemistry; Health promoting; Soy protein isolate; Polysaccharide; Texture; Tofu-type gel
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125983

•Soy protein-based gels prepared with konjac, gellan, or curdlan gum were analyzed.•Addition of 0.5% (w/v) konjac, gellan, and curdlan gum improved the gel properties.•Konjac, gellan, and curdlan gum lowered the onset gelling temperature by >16 °C.•CaSO4-induced soy protein gels with konjac gum showed the greatest compactness. In this study, the effects of the addition of various polysaccharides (konjac gum, gellan gum, and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy protein isolate gels were investigated. The incorporation of konjac gum and curdlan gum at 0.3 and 0.5% (w/v) concentrations and gellan gum at 0.5% concentration significantly enhanced (P < 0.05) the hardness and water-holding capacity of the resultant gels. The increased elastic moduli during and after gelation, reinforced fracture stress, and lowered onset gelling temperature indicated that the addition of the abovementioned polysaccharides strengthened gel structures and accelerated gelation. Confocal laser scanning microscopy analysis revealed that the polysaccharides also improved gel microstructures, with the gels containing konjac gum displaying the highest homogeneity. The findings of this study may provide important information for the development of innovative soy protein isolate-based gel products with improved texture.