earticle

영어

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and B-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of B-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about 78.5℃, while the second increase started at about 93℃. Gel properties of soy protein gels having different proportions of glycinin and B-conglycinin were measured by compression-decompression test. B-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near 100℃. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to B-conglycinin and heating temperature.