The effect of the pH on thermal aggregation and gelation of soy proteins

详细信息    查看全文

• 作者：Nannan Chen^a ; ^b ; Mouming Zhao^a ; Frederick Niepceron^b ; Taco Nicolai^b ; ^{Taco.Nicolai@univ-lemans.fr} ; Christophe Chassenieux^b
• 关键词：Aggregation ; Gelation ; Rheology ; Light scattering ; Concentration ; pH
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：27-36
• 全文大小：2698 K
• 卷排序：66

文摘

Heated soy globulin forms irregular spherical particles in the first step. In the second step the primary aggregates assemble into self-similar aggregates. The radius of the primary aggregates increases with decreasing pH (5.8–7). Gels are formed at C > 40 g/L with a stiffness that does not depend on the pH. Aggregation is faster at lower pH, but the activation energy is the same.