Journal
JOURNAL OF FOOD SCIENCE
Volume 69, Issue 4, Pages E139-E143Publisher
WILEY
DOI: 10.1111/j.1365-2621.2004.tb06338.x
Keywords
soy proteins; glycinin; beta-conglycinin; texture; gel formation
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Blends of 7S and 11S proteins with added glucono-delta-lactone were investigated to study the effects of protein composition on gelation. The pH, water-holding capacity, textural, and color properties of the gels formed were studied at a constant temperature as a function of time. Generally, high 11S to 7S ratios produced gels of higher hardness, cohesiveness, gumminess, and L* values than those of the rest. 11S formed faster acid-induced gels compared with those containing low proportions of 11S. From the data, it was predicted that fractions of 7S:11S differing by 1:10 will form gels with similar physicochemical properties when the coagulating times (at 60 degreesC) differed by 20 min.
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