Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability
Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries. However, freezing can cause...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-037.pdf |
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| author | ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| author_facet | ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| author_sort | ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin |
| collection | DOAJ |
| description | Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries. However, freezing can cause changes in the secondary and tertiary structures of soy protein and further affect the functional properties of soy protein such as emulsification and gelation properties, limiting the application of soy protein in frozen foods. At present, understanding the effect of freezing on soy protein and improving its freezing stability has become a research focus, and several methods such as ultrasound, glycosylation and enzymatic crosslinking have been adopted to improve the freezing stability of soy protein. In order to gain a better understanding of the effect of freezing on functional properties of soy protein, this article focuses on the effect of freezing on the emulsification and gelation properties and structure of soy protein, and it summarizes and analyzes the methods used to improve the freezing stability of soy protein products and their mechanisms in order to provide a theoretical basis for the application of soy protein in frozen foods and the improvement of food quality. |
| format | Article |
| id | doaj-art-003c5f696ed5494c9b9e73cca391bbf0 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-003c5f696ed5494c9b9e73cca391bbf02025-02-05T09:08:02ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452433934710.7506/spkx1002-6630-20240713-132Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing StabilityZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin0(Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Provincial Engineering Laboratory for Green Food Processing and Storage, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries. However, freezing can cause changes in the secondary and tertiary structures of soy protein and further affect the functional properties of soy protein such as emulsification and gelation properties, limiting the application of soy protein in frozen foods. At present, understanding the effect of freezing on soy protein and improving its freezing stability has become a research focus, and several methods such as ultrasound, glycosylation and enzymatic crosslinking have been adopted to improve the freezing stability of soy protein. In order to gain a better understanding of the effect of freezing on functional properties of soy protein, this article focuses on the effect of freezing on the emulsification and gelation properties and structure of soy protein, and it summarizes and analyzes the methods used to improve the freezing stability of soy protein products and their mechanisms in order to provide a theoretical basis for the application of soy protein in frozen foods and the improvement of food quality.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-037.pdffreezing; soy protein; gelation properties; emulsification properties; freezing stability |
| spellingShingle | ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability Shipin Kexue freezing; soy protein; gelation properties; emulsification properties; freezing stability |
| title | Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability |
| title_full | Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability |
| title_fullStr | Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability |
| title_full_unstemmed | Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability |
| title_short | Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability |
| title_sort | research progress in effect of freezing treatment on gelation and emulsification properties of soy protein and improvement of its freezing stability |
| topic | freezing; soy protein; gelation properties; emulsification properties; freezing stability |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-037.pdf |
| work_keys_str_mv | AT zhuxiuqingsongyihanguoruqizhuyinghuangyuyangliulinlin researchprogressineffectoffreezingtreatmentongelationandemulsificationpropertiesofsoyproteinandimprovementofitsfreezingstability |