Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Food and Nutrition > journal articles > Item 987654321/32174

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/32174

Title:	Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature
Authors:	Shih, Ming-Chih Hwang, Tzann-Shun Chou, Hong-Yen
Contributors:	營養系
Keywords:	Soyproteinisolate Storage Water activity High temperature Functional property
Date:	2016-01
Issue Date:	2016-03-16 15:24:49 (UTC+8)
Abstract:	The effects of water activity (aw) and temperature during storage on the physicochemical characteristics and functional properties of soy protein isolate (SPI) were investigated. SPI was stored with two different temperatures (25, 45 A degrees C) and two levels of water activity (0.25, 0.75) for 224 days. During the 224-day storage period, all the samples showed decreases in gel hardness, emulsifying stability, foaming properties, viscosity, solubility, and color alteration, but increased in surface hydrophobicity (RSo). These alterations were stronger when stored at 45 A degrees C than at 25 A degrees C and in 0.75 aw than 0.25 aw, and most pronounced at 45 A degrees C and 0.75 aw. Our results revealed that storage conditions - temperature and water activity - will indeed affect the functional properties of soy protein isolates.
Relation:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 53 期: 1 頁碼: 902-908
Appears in Collections:	[Department of Food and Nutrition ] journal articles

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	379	View/Open

View Licence