Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates: protein concentration, water imbibing capacity, salt addition, and thermal treatment.
Wagner J.R. | Sorgentini D.A. | Anon M.C.
The influence of different factors on viscosity and rheological behavior of commercial soy isolates was studied. Water imbibing capacity and protein concentration are interdependent parameters which define the viscosity. Groups of isolates determined by differences in the degree of denaturation and aggregation due to processing treatments, as reflected in viscosity and different pseudoplastic behaviors, show significant correlation with those groups based on functional and structural properties or their response to NaCl or Na2SO3 addition. The decrease in viscosity due to salt addition is highest in denatured samples with low calcium content. Thermal treatments lead to more viscous dispersions in isolates with partially or even totally denatured proteins. The increase in viscosity is observed even in dispersions with viscosity previously decreased by salt addition.
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