Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

26Citations
Citations of this article
12Readers
Mendeley users who have this article in their library.

Abstract

This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emulsions were improved significantly by the three modification methods. After three kinds of modification, the viscoelasticity of soy protein emulsion gel increased, and a gel system with stronger elasticity was formed. The texture, water-holding, and hydration properties of the emulsion gel increased significantly. The SEM and ClSM results showed that the modified soy protein emulsion gel had a more compact and uniform porous structure, and the oil droplets could be better embedded in the network structure of the gel. Among the three modification methods, the microwave-alkali method polyphenol covalently combining the compound modification effect was best, and the microwave modification effect was least effective compared to the other two methods. Our obtained results suggested that for gel property modification of soy protein emulsion gels, microwave pretreatment combined with the covalent binding of polyphenols by an alkaline method is an effective method.

References Powered by Scopus

Soy proteins: A review on composition, aggregation and emulsification

882Citations
N/AReaders
Get full text

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

681Citations
N/AReaders
Get full text

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

391Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

60Citations
N/AReaders
Get full text

Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

24Citations
N/AReaders
Get full text

Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study

23Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Xu, J., Teng, F., Wang, B., Ruan, X., Ma, Y., Zhang, D., … Jin, H. (2022). Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method. Molecules, 27(11). https://doi.org/10.3390/molecules27113458

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 2

50%

Researcher 2

50%

Readers' Discipline

Tooltip

Engineering 2

50%

Agricultural and Biological Sciences 1

25%

Chemistry 1

25%

Save time finding and organizing research with Mendeley

Sign up for free