Gelation of Soy Protein Isolate during Cold Storage

Studies on Gelation of Soy Protein during Cold Storage Part I

Abstract

Effects of heating a soy protein solution prior to freeze-drying and of protein conc., pH, etc. of the protein paste during cold stosage on gel formation properties were investigated. Soy protein isolate heated at above 100°C formed a gel during the 5°C-storage for 3days. The cold-gel showed 80% jelly strength and 150% strain of a heat-induced gel, in the texture. In soy protein, 7S globulin was mainly related to the gel formation. The minimum protein conc. necessary for the formation of a gel was 12% and the strain of cold-gel increased as pH increased. The gel obtained during the cold storage was apparently distinguishable from ordinary heat-induced gels and freeze-induced gels on its viscoelasticity.