Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+...

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Bibliographic Details
Main Authors: Li Zheng, Fei Teng, Na Wang, Xue-Na Zhang, Joe M. Regenstein, Ji-Shan Liu, Yang Li, Zhong-Jiang Wang
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Applied Sciences
Subjects:
soy protein isolate
sodium
magnesium
potassium
spray drying
heat-induced gels
cold-induced gels
Online Access:http://www.mdpi.com/2076-3417/9/6/1076

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