Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage.

This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of silver carp surimi under different storage conditions (storage temperatures of 4 °C, -20 °C, and -40 °C, and storage times of 0, 15, and 30 d). The results found that 10% SPI could inhibit the growth of ice crystals, improve the water distribution, enhance the water holding capacity of the gels, and strengthen the interaction between surimi and proteins. Compared to the control group, the composite silver carp surimi gel exhibited superior quality in texture, chemical interactions, and rheological properties during cold storage.

Effects of succinylation on the structure and thermal aggregation of soy protein isolate.

The structures of soy protein isolate, beta-conglycinin, and glycinin at increasing succinylation levels (0-94.88%) were determined to control the formation of soy protein thermal aggregates. In addition, the thermal aggregation was investigated under various temperatures (70-100 °C) and ionic strengths (0-1.