Expansion Property of Soybean Protein Gel heated in Different Salt Solutions

Abstract

Gels like Tofu were prepared from soybean protein isolate by coagulating with calcium chloride. The gels were heated in an autoclave at 132°C for 5 min, being soaked in different salt solutions at around pH 8.5. The texture, expansion ratio to the original gel and color were extremely infiuenced by characteristics of salt solution used.
As far as present experiment concerns, gels heated in ammonium citrate or ammonium phosphate were superior in expansion property, color and taste.