Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations

Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations

This study investigated the effects of curdlan (CUR) with different helical conformations on the gelling behavior and mechanisms of heat-induced soy protein isolate (SPI) gels. The results demonstrated that CUR significantly improved the functional properties of SPI gels, including water-holding cap...

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Bibliographic Details
Main Authors: Pei-Wen Long, Shi-Yong Liu, Yi-Xin Lin, Lin-Feng Mo, Yu Wu, Long-Qing Li, Le-Yi Pan, Ming-Yu Jin, Jing-Kun Yan
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
soy protein isolate
curdlan
gelling property
helical conformations
functional properties
Online Access:https://www.mdpi.com/2304-8158/14/14/2484
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