The Effects Of High Shear Dispersing Emulsification Technology On Soy Protein Isolate Gel Properties And Microstructure

In order to investigate the effect of High shear dispersing emulsification technology (HSDE)on Soy protein isolate（SPI）gel. Firstly,solubility of SPI ingredient treated by HSDE was studied.TG induced gel and heat induced gels were prepeared, then the mechanism of gel properties byHSDE was studed. Water state of SPI gels treated by HSDE were studied from waterdistribution,water mobility, water hold capability(WHC), and texture properties were analysisedfrom hardness, springiness, resilience, gumminess ect. And the relationship of WHC, degree ofcrosslinking and texture properties were analysised. The futher study of gel properties treated byHSDE was from microstructure and chemical bond that maintained space structure ofSPI.Provide a theoretical basis for applying of HSDE in SPI gel. The main results as follows:(1) TG gel treated by HSDE, with the improving of shear time and shear speed, flowproperty of conbined water was increased,,flow property of immobilized water and free waterwere decreased;WHC was improved,than decreased,when the time improve to10min,speedimproved to13000r/min,WHC was decreased;Hardness, chewiness was decreased thanincreased,the shear time improved to10min,shear speed improved to10000r/min,decreased tothe low.During4-8days storage, gel after shear treatment,hardness, chewiness, WHC and DCwere higher than untreated samples.(2) The conbined water wasn’t occured in heated-gel, and immobilized water weredecreased. With the improving of shear time and shear speed, WHC of the gel was improved,than decreased; DC was fluctuate changing; Adhesiveness and springiness were decreased,cohesivness was decreased, than increased, other properties were fluctuate changing. During4-8days storage, gel after shear treatment,hardness, chewiness, were lower than untreated samples.And the other properties were disorder during the storage time.(3) during storage time, hardness, gummuness, chewiness, resilience were dereased.Adhsiveness, springiness, cohesiveness and resilience appeared opposite trend with WHC, butthe different trend was occured in heated gel. Texture and WHC, degree of crosslinking of thetwo gels after shearing presented obvious changing during storage time.(4) Shear treating conditions had correlation with gel properties.Shear time had negativewith hardness and DC,but had positive with WHC;Shear speed had highly significant withadhesiveness，cohesiveness and resilience，had negative with DC;Hardness, chewiness hadhighly significant positive correlation.Relaxation time of immobilized water had negative correlation with WHC, had highly positive correlation with DC; WHC had negative correlationwith DC.(5) Hydrophobic interaction of treated gel was decreased, and hydrogen-bond and disulfidebond interaction were increased. The microstructure of nature and TG gels after treated changeto integrity than untreated gel. The change of heated gel was no obvious.