Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
2004
Kang, I.J. (Hallym University, Chunchon, Republic of Korea), E-mail: [email protected] | Tomohiko, Mori (Kyoto University, Kyoto, Japan)
The mechanical properties of soy protein gels having different proportions of glycinin and β-conglycinin were measured by the compression-decompression test. The compression-decompression test was carried out at different compression levels, namely, at small, medium, and large levels and at rupture. From the measurements, 16 mechanical parameters were obtained for each sample. A factor analysis was performed with these 16 parameters to identify the basic underlying textural characteristics of the soy protein gels.
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