Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 344-351Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.03.004
Keywords
Soy protein isolate; Rheology; Gelation; Texture; Tofu; Sulfhydryl groups
Categories
Ask authors/readers for more resources
The storage modulus (G') and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
