INVESTIGADORES
PUPPO Maria Cecilia
artículos
Título:
Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels
Autor/es:
MARIA CECILIA PUPPO; AÑÓN, M. C.
Revista:
Journal of Agricultural and Food Chemistry
Editorial:
AOCS
Referencias:
Año: 1998 vol. 46 p. 3039 - 3046
ISSN:
0021-8561
Resumen:
Heat-induced gels of different pH and protein concentration were obtained from pH 3.25 and 8.0soybean isolates. Viscoelasticity and texture behavior of the gels were analyzed by dynamicrheological assays and uniaxial compression tests. Results indicate that soybean protein dispersionsexhibit a viscoelastic behavior. At low protein concentration, the acidic dispersions behave aspseudogels. Elasticity and resistance to deformation increase, and fracturability and hardnessdecrease as pH decreases. Acidic gels of high protein concentration behave as strong or true gels.The latter show elasticity, fracturability, hardness, and resistance to deformation prior to rupturevalues higher than low protein concentration gels.
