Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

• Published in: International journal of biological macromolecules Vol. 262; no. Pt 2; p. 129782
• Main Authors: Zhao, Yingting, Wang, Danni, Xu, Jingxin, Tu, Dongkun, Zhuang, Weijing, Tian, Yuting
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.03.2024
• Subjects: disulfide bonds; electrostatic interactions; Gel properties; gels; health foods; hydrogen bonding; hydrophobic bonding; polysaccharides; protein isolates; soy protein; Soybean protein isolate; texture; thermal stability; Tremella fuciformis; Tremella fuciformis polysaccharide; Soybean protein isolate; Tremella fuciformis polysaccharide; Gel properties

The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concen...