Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions

“…The similar values found for enthalpy under the different drying conditions, for both the 7S rich fraction and 11S rich fraction, indicated that the samples showed similar degrees of denaturation, with the exception of samples dried under the most extreme temperature (spray dried at 180 • C). A similar value was found for freeze dried samples by Achouri et al (2010) for the 7S fraction (1.04 ± 0.03 J/g), differing from the value published by Molina et al (2001), of 0.277 ± 0.01 J/g. However the value found by Achouri et al (2010) for the 11S fraction was 6.11 ± 0.08 J/g, almost three times the value found in the present study, which was practically double that found by Molina et al (2001) (1.37 ± 0.06 J/g).…”

“…A similar value was found for freeze dried samples by Achouri et al (2010) for the 7S fraction (1.04 ± 0.03 J/g), differing from the value published by Molina et al (2001), of 0.277 ± 0.01 J/g. However the value found by Achouri et al (2010) for the 11S fraction was 6.11 ± 0.08 J/g, almost three times the value found in the present study, which was practically double that found by Molina et al (2001) (1.37 ± 0.06 J/g). This difference in the values could be related to the composition of the protein fractions, which depends on the extraction conditions.…”

The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

“…Native and SDS‐PAGE were performed according to the method of Achouri et al ., in a Protean II electrophoresis apparatus (Bio‐Rad Laboratories, Hercules, CA, USA). Ready Gel precast gels of 7.5% (w/v) and 12.5% (w/v) acrylamide, respectively, were used.…”

HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu

“…The increased intensity of amide I and II bands, which generally increased with heat treatment, was in good agreement with texture improvement in low‐fat tofu with HPMC (Table ). The increased intensity of bands at 1682 and 1616 cm −1 indicates the formation of increased gel or aggregate structures as a result of a β ‐sheet structure . Moreover, the addition of hydrocolloids increased the intensity of the 1682 and 1616 cm −1 indicating increasing β ‐sheet formation leading to more cross‐linking between HPMC hydrocolloids and calcium/protein aggregates .…”

“…The increased intensity of bands at 1682 and 1616 cm −1 indicates the formation of increased gel or aggregate structures as a result of a -sheet structure. 27 Moreover, the addition of hydrocolloids increased the intensity of the 1682 and 1616 cm −1 indicating increasing -sheet formation leading to more cross-linking between HPMC hydrocolloids and calcium/protein aggregates. 28 The protein structure changes could explain the interaction between soy protein and HPMC moieties in low-fat tofu.…”