Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

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  • Wang Xiaodan
    College of Food Science, Northeast Agricultural University
  • Chen Shuang
    College of Food Science, Northeast Agricultural University
  • Cui Qiang
    College of Food Science, Northeast Agricultural University
  • Li Rui
    College of Food Science, Northeast Agricultural University
  • Wang Xibo
    College of Food Science, Northeast Agricultural University
  • Jiang Lianzhou
    College of Food Science, Northeast Agricultural University

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<p>The effects of pH on the freeze-thaw stability of glycated soy protein isolate (SPI) and soy protein isolate hydrolysate (SPH) were studied. The covalent compounds were prepared by conjugating SPI, SPH and dextran under heated Maillard reaction, which the macromolecules were named SPI-D and SPH-D. SDS-PAGE analysis verified that SPI-D and SPH-D form a covalent bond through the Maillard reaction. Afterwards, the effects of pH on the freeze-thaw stability of SPI, SPI-D and SPH-D emulsions were evaluated. The covalent conjugate stabilized emulsions improved the stability of the emulsions to pH stress. After freeze-thaw cycles, SPH-D revealed the lowest particle size, degree of coalescence (CD) and oiling off. The results above were also supported by optical microscopy analysis.</p>

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