Freeze-thaw Stability of Soy Protein Isolate Modified by Ultrasonic Assisted Glycosylation
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Abstract:
The ultrasound technique was adopted to improve the freeze-thaw stability of soy protein isolate (SPI) modified using Maillard reaction in this paper. The freeze-thaw stabilities of emulsions of SPI, SPI+dextran (D) mixture, and the SPI-D grafts prepared from ultrasonic assisted glycosylation were comparatively studied, and the creaming index, oiling off, flocculation degree, coalescence degree, particle size, zeta potential, and microstructure measurements were analyzed. Compared with the control SPI, the emulsions stabilized by of SPI-D still had a relatively good stability after three freeze-thaw cycles. The creaming index and oiling off were reduced by 96.20% and 80.53%, respectively. The particle size had a narrow unimodal distribution in the range of 50 to 60 μm, and the flocculation degree and coalescence degree were reduced by 187.8% and 235.3%, respectively. Zeta potential and microstructure showed that the emulsions were still in a relatively stable state. The scanning electron microscopy (SEM) images indicated that the modified protein particles became loose and had a uniform size, and the degree of intermolecular aggregation decreased significantly. The SPI-D emulsification system resulted in good freeze-thaw stability. This method provides a theoretical basis for the production of SPI specifically for frozen foods.
