Effect of Physical Compound Modification on Water and Oil Retention and Structural Characteristics of SPI

ZHU Xiu-qing; LI Mei-ying; ZENG Jian-hua; WANG Ling; WANG Zi-yue; YANG Hong-zhe; SUN Bing-yu

doi:10.19554/j.cnki.1001-3563.2020.23.010

PDF(54586 KB)

Packaging Engineering ›› 2020 ›› Issue (23) : 67-75. DOI: 10.19554/j.cnki.1001-3563.2020.23.010

Effect of Physical Compound Modification on Water and Oil Retention and Structural Characteristics of SPI

ZHU Xiu-qing¹, LI Mei-ying¹, ZENG Jian-hua¹, WANG Zi-yue¹, YANG Hong-zhe¹, SUN Bing-yu¹, WANG Ling²

Author information +

History +

Abstract

The work aims to modify SPI (soy protein isolate) by high pressure homogenization and heat treatment and study the changes in water and oil retention and structure of SPI, so as to improve the application of SPI in food processing.The SPI was used as raw material to optimize the SPI compound modification technology of high pressure homogenization and heat treatment by Response Surface Methodology (RSM) and study the effect of high pressure homogenization-heat treatment under different conditions on the water and oil retention and structural characteristics of SPI. The best water and oil retention of SPI was obtained by the compound modification method of high pressure followed by

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHU Xiu-qing, LI Mei-ying, ZENG Jian-hua, WANG Ling, WANG Zi-yue, YANG Hong-zhe, SUN Bing-yu. Effect of Physical Compound Modification on Water and Oil Retention and Structural Characteristics of SPI[J]. Packaging Engineering. 2020(23): 67-75 https://doi.org/10.19554/j.cnki.1001-3563.2020.23.010