Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 1, pages C67–C73, January 2005
How to Cite
Maltais, A., Remondetto, G. E., Gonzalez, R. and Subirade, M. (2005), Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects. Journal of Food Science, 70: C67–C73. doi: 10.1111/j.1365-2621.2005.tb09023.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20040173 Submitted 3/18/04, Revised 4/23/04, Accepted 8/15/04.
- soy protein;
- cold-set gel;
- calcium chloride;
- gel rheology
ABSTRACT: The influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.