Effect of High Shear Dispersing Emulsification Technology on the Water Status in Soy Protein Isolate Gel
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Abstract:
In this study, the effects of high shear dispersing emulsification (HSDE) technology on the water status of transglutaminase-induced soy protein isolate (SPI) gel were investigated. Low-field nuclear magnetic resonance (LF-NMR) technology was used to study the effect of HSDE technology on the water status in SPI gels, in terms of water distribution, water mobility, and water holding capability (WHC). The results indicated that the mobility of bound water increased whereas that of free water decreased in the HSDE-treated gel. Additionally, bound and free water in HSDE-treated samples could be immobilized. Magnetic resonance imaging (MRI) revealed that water was distributed evenly in the gel treated with HSDE. According to the correlation analysis, HSDE showed a significant negative correlation with T21, T22, and T23, but it positively correlated with the WHC of the gel. Analysis of WHC showed that HSDE technology could improve the WHC of transglutaminase-induced SPI gel, which improved significantly during storage.
