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Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde

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Abstract

Malondialdehyde (MDA) was selected as a representative of lipid peroxidation products to investigate the effects of oxidative modification on thermal aggregation and gel properties of soy protein by lipid peroxidation products. Incubation of soy protein with increasing concentration of MDA resulted in gradual decrease of particle size and content of thermal aggregates during heat denaturation. Oxidative modification by MDA resulted in a decrease in water holding capacity, gel hardness, and gel strength of soy protein gel. An increase in coarseness and interstice of MDA modified protein gel network was accompanied by uneven distribution of interstice as MDA concentration increased. The results showed that degree of thermal aggregation of MDA-modified soy protein gradually decreased as MDA concentration increased, which contributed to a decrease in water holding capacity, gel hardness, and gel strength of MDA-modified soy protein gel.

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Acknowledgements

The authors gratefully acknowledge the financial support received from National Natural Science Foundation of P.R. China (20876069, 31050012).

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Authors and Affiliations

  1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China

    Wei Wu & Qinlu Lin

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Yufei Hua

  3. 498 Shaoshan Road, Changsha, 410004, Hunan Province, China

    Qinlu Lin

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  1. Wei Wu
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  2. Yufei Hua
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  3. Qinlu Lin
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Correspondence to Qinlu Lin.

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Wu, W., Hua, Y. & Lin, Q. Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde. J Food Sci Technol 51, 485–493 (2014). https://doi.org/10.1007/s13197-011-0533-7

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  • DOI: https://doi.org/10.1007/s13197-011-0533-7

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