Cold-set gelation of high pressure-treated soybean proteins

FRANCISCO SPERONI; AÑÓN, MARÍA CRISTINA

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013 vol. 33 p. 85 - 91

0268-005X

The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybeanprotein isolate (SPI), a b-conglycinin enriched fraction (7SEF) and a glycinin enriched fraction (11SEF). 7SEF formed aggregated gels with low water holding capacity whereas 11SEF did not form self-standing gels. SPI formed the better gels: ordered and with high water holding capacity. SPI gels were relatively soft and their visual aspect, rheological and texture properties, and water holding capacity depended on HP level (400 - 600 MPa), CaCl2 concentration (0.015 - 0.020 mol L-1) and protein concentration (85 - 95 g L-1), thus gels with different characteristics may be obtained. The gels comprised a three dimensional network stabilized by non-covalent interactions with spaces filled of proteins in aqueous solution. The results indicate that it is possible to use HP and subsequent calcium incorporation to form self-standing cold-set gels from soybean proteins. These gels may be of interest to incorporate heat-labile compounds or probiotics during the gelation step.