Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration

PUPPO M.C.; LUPANO C.E.; AÑÓN M.C.

Journal of Agricultural and Food Chemistry

AOCS

Año: 1995 vol. 43 p. 2356 - 2361

0021-8561

Heat-induced gels were obtained from acidic and pH 8.0 soybean protein isolates, at different pHvalues and protein concentrations. The isolates were characterized through solubility assays indifferent extraction media, and bidimensional SDS-PAGE, scanning electron microscopy and water holding capacity were performed to analyze gels. Results indicate that acidic gels became moreaggregated when the pH approached the PI. Gels obtained at acidic pH were different from thoseobtained at pH 8.0, the latter having more interchain disulfide bonds and different protein speciesinvolved in the maintenance of the structure.