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Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
- Source :
- International Journal of Biological Macromolecules. 185:462-470
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the “key step” of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
- Subjects :
- Lactobacillus casei
Chemical Phenomena
Food Handling
02 engineering and technology
Gluconates
Biochemistry
Citric Acid
Lactones
03 medical and health sciences
chemistry.chemical_compound
Structural Biology
Particle Size
Molecular Biology
Soy protein
030304 developmental biology
chemistry.chemical_classification
0303 health sciences
Chromatography
biology
General Medicine
Hydrogen-Ion Concentration
021001 nanoscience & nanotechnology
biology.organism_classification
Lactic acid
Lacticaseibacillus casei
chemistry
Soybean Proteins
Particle size
Rheology
0210 nano-technology
Digestion
Citric acid
Gels
Bacteria
Organic acid
Subjects
Details
- ISSN :
- 01418130
- Volume :
- 185
- Database :
- OpenAIRE
- Journal :
- International Journal of Biological Macromolecules
- Accession number :
- edsair.doi.dedup.....9b75acf2a28d302952a9d97f225b258f