期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：5
页码：322-330
DOI：10.19026/ajfst.8.1517
出版社：MAXWELL Science Publication
摘要：The effect of electrostatic interaction on the state of water in compound-induced soy protein isolate gels was investigated in this study. The state of water in SPI gels was analyzed using Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). Meanwhile Texture Profile Analysis (TPA) was used to analyze the texture properties of SPI gels with different electrostatic interactions. Furthermore, the interactive mechanism at microscopic and molecular level was investigated by means of Scanning Electron Microscopy (SEM), Raman spectrum and Circular Dichroism (CD) spectrum. The results showed that the Equilibrium Water Content (EWC) reduced, gel hardness reduced and gel pore size became smaller with improved electrostatic interaction in compound-induced SPI gels. EWC exhibited the positive correlation with hardness (r = 0.978, p<0.05) and springiness (r = 0.953, p<0.05) of the compound-induced SPI gels. Electrostatic interaction of compound-induced SPI gels seems to point toward its important role in defining their state of water, texture properties and gel structure.
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