Effect of pH and Protein Concentration on Rheological Behavior of

PUPPO, M.C; AÑÓN, M.C

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 1998 vol. 46 p. 3039 - 3046

0021-8561

Heat-induced gels of different pH and protein concentration were obtained from pH 3.25 and 8.0 soybean isolates. Viscoelasticity and texture behavior of the gels were analyzed by dynamic rheological assays and uniaxial compression tests. Results indicate that soybean protein dispersions exhibit a viscoelastic behavior. At low protein concentration, the acidic dispersions behave as pseudogels. Elasticity and resistance to deformation increase, and fracturability and hardness decrease 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 rupture values higher than low protein concentration gels