Fact Snapshot
- Paper: Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid-induced gelation
- Equipment: XH-300 series
- Source: Journal of theScience of Food and Agriculture, 2024
- Research direction: Research application
- Core conditions: Temperature 50 °C / 65 °C / 85 °C, Microwave power 600 W, and Time 1 h / 120 min / 15 min
Research Abstract
Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid-induced gelation was published in Journal of theScience of Food and Agriculture (2024) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with Research application. Core operating conditions include Temperature 50 °C / 65 °C / 85 °C, Microwave power 600 W, and Time 1 h / 120 min / 15 min.
Research Background and Problem
Equipment Use and Experimental Conditions
| Item | Parameter |
|---|---|
| Temperature | 50 °C / 65 °C / 85 °C |
| Microwave power | 600 W |
| Time | 1 h / 120 min / 15 min |
Evidence Details
Storage-stability evidence: source values include 4.0 g, 0.5 g, 100 mL, 25 °C, 30 min, 95 °C, 10 min, 4 °C, 1 mL, 3 g, 85 °C, 15 min. Entities: SPI-OKGM, kg-1, SPOK-1, SPOK-4.
A XH-300B microwave synthesizer (Xianghu, Beijing, China) was operated at 600 W and 65 °C. Ozone gas was obtained from an ozone generator (815Y, Feili, Shenzhen, China) at a rate of 15 g h-1. The suspensions were treated for 30, 60, 90, and 120 min.
Microwave-method evidence: source values include 4 g, 400 mL, 50 °C, 1 h.
Results: In this study, the composite gels demonstrated a significant increase in whiteness (69.02% to 70.59%) compared with the SPI gel (67.41%). Key physicochemical properties, such as water-holding capacity (WHC), textural characteristics, viscoelasticity, and thermal stability, were notably improved.
SEM revealed a reduction in the average pore diameter of the composite gels from 70.57 ± 4.13 μm to 37.19 ± 0.24 μm when the oxidation degree of OKGM was kept at or below 60 min, contributing to a more compact and orderly microstructure.
Enhanced hydrophobic and electrostatic interactions within the composite gels also accelerated the gelation process, shortening the gelation time from 15.77 ± 0.37 min to 12.45 ± 0.18 min.
Additional source evidence: source values include 38.02 ± 0.73 μm, 37.19 ± 0.24 μm, 60 min. Entities: SPOK-1, SPOK-2.
Stability evidence: source values include 309 °C, 320 °C. Entities: SPOK-1, SPOK-2.
Additional source evidence: source values include 15.77 ± 0.37 min, 12.64 ± 0.16 min. Entities: SPOK-1, SPOK-2, SPOK-3, SPOK-4.
Additional source evidence: source values include 15.41 ± 1.30 g, 36.25 g. Entities: SPOK-4, SPOK-2.
Additional source evidence: source values include 60 min, 30-60 min. Entities: SPOK-4.
Additional source evidence: source values include 15.77 min, 12.45 min.
Additional source evidence: source values include 70.57 μm, 37.19 μm.
Mechanism / Method Highlights
- Method context: Temperature 50 °C / 65 °C / 85 °C, Microwave power 600 W, and Time 1 h / 120 min / 15 min.
- Storage-stability evidence: source values include 4.0 g, 0.5 g, 100 mL, 25 °C, 30 min, 95 °C, 10 min, 4 °C, 1 mL, 3 g, 85 °C, 15 min. Entities: SPI-OKGM, kg-1, SPOK-1, SPOK-4
- Equipment and method evidence: A XH-300B microwave synthesizer (Xianghu, Beijing, China) was operated at 600 W and 65 °C. Ozone gas was obtained from an ozone generator (815Y, Feili, Shenzhen, China) at a rate of 15 g h-1. The suspensions were treated for 30, 60, 90, and 120 min
- Microwave-method evidence: source values include 4 g, 400 mL, 50 °C, 1 h
Application Value
- Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
- Supports English discovery around Research application.
- Maintains source-level evidence details: Storage-stability evidence: source values include 4.0 g, 0.5 g, 100 mL, 25 °C, 30 min, 95 °C, 10 min, 4 °C, 1 mL, 3 g, 85 °C, 15 min. Entities: SPI-OKGM, kg-1, SPOK-1, SPOK-4, Equipment and method evidence: A XH-300B microwave synthesizer (Xianghu, Beijing, China) was operated at 600 W and 65 °C. Ozone gas was obtained from an ozone generator (815Y, Feili, Shenzhen, China) at a rate of 15 g h-1. The suspensions were treated for 30, 60, 90, and 120 min, Microwave-method evidence: source values include 4 g, 400 mL, 50 °C, 1 h, and Abstract evidence: Results: In this study, the composite gels demonstrated a significant increase in whiteness (69.02% to 70.59%) compared with the SPI gel (67.41%). Key physicochemical properties, such as water-holding capacity (WHC), textural characteristics, viscoelasticity, and thermal stability, were notably improved.
Related Equipment
FAQ
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Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid-induced gelation
Journal of theScience of Food and Agriculture, 2024
DOI: 10.1002/jsfa.13991