Abstract
To cow milk fermented by lactobacillus, rennet was added, and then soy protein isolate (SI) was added. By keeping at 30°C for 12 hours, the curd was formed. Effects of various reagents (NaCl, NaSCN, 2-mercaptoethanol and propylene glycol), which have effects on forces involved in protein-protein interactions, on the formation and the solubility of the curd were studied. Among these, NaSCN was the most effective reagent for the inhibition and the solubilization of cow milk curd containing SI. These effects of the reagents suggested that hydrophobic and electrostatic interactions were more important for the formation and the maintenance of the curd containing SI, than disulfide and hydrogen bonds.
