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Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd.
- Source :
-
Food Hydrocolloids . Feb2021, Vol. 111, pN.PAG-N.PAG. 1p. - Publication Year :
- 2021
-
Abstract
- Glycinin-carbohydrate conjugate prepared with glucose, fructose, or dextran using a dry-heating method was applied to improve the processing quality and textural properties of whole soybean curd (WSC). The optimal parameters for preparing glycinin-carbohydrate conjugates were obtained using single factor experiment and response surface optimization. Compared to native glycinin, all glycinin-carbohydrate conjugates prepared under the optimized parameters exhibited improved solubility and emulsifying properties, especially the glycinin-dextran conjugate. Yield, hardness, and gel strength of WSC were significantly elevated when glycinin-carbohydrate conjugates were applied as a part of raw material. For instance, when 15% glycinin-dextran conjugate was added, the yield, hardness, and gel strength of WSC were increased by 32.70%, 52.46%, and 32.72% compared to those of the WSC made only from soybean flour, respectively. Meanwhile, glycinin-carbohydrate conjugates modified the microstructure of WSC to be denser and more homogeneous, which was more significant in the glycinin-dextran conjugate-added WSC. In conclusion, glycinin-carbohydrate conjugates exhibited improved functionalities which were beneficial to facilitating the formation of homogenous microstructure and thus, enhancing the processing quality of WSC. Therefore, the addition of glycinin-carbohydrate conjugates could be considered a feasible alternative to elevate the processing quality and textural properties of whole soybean product. Image 1 • Glycosylation of glycinin with glucose, fructose, and dextran are optimized. • Glycinin-carbohydrate conjugates exhibit improved solubility and emulsifying properties. • Processing quality of whole soybean curd (WSC) is enhanced after adding conjugates. • Textural properties and micromorphology of the conjugate-added WSC are also improved. [ABSTRACT FROM AUTHOR]
- Subjects :
- *TOFU
*DEXTRAN
*SOYBEAN products
*GLYCOCONJUGATES
*SOY flour
*RAW materials
*FRUCTOSE
Subjects
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 111
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 146614205
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2020.106383