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

PUPPO, M.C; LUPANO C.E; AÑÓN MC

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Washington; 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 pH values and protein concentrations. The isolates were characterized through solubility assays in different extraction media, and bidimensional SDS-PAGE, scanning electron microscopy and waterholding capacity were performed to analyze gels. Results indicate that acidic gels became more aggregated 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 species involved in the maintenance of the structure.