Effects of β-Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
2005
Kang, I.J. (Hallym University, Chuncheon, Republic of Korea), E-mail: [email protected] | Lee, Y.S. (Hallym University, Chuncheon, Republic of Korea)
Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and β-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of β-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about 78.5℃, while the second increase started at about 93℃. Gel properties of soy protein gels having different proportions of glycinin and β-conglycinin were measured by compression-decompression test.
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