Premium
Effect of Alkaline Treatment on the Dispersibility of Soy Protein Isolates and Properties of Milk Clots formed from Nonfat Milk and Treated Soy Protein Mixtures
Author(s) -
MOHAMED M. O.,
MORRIS H. A.,
SCHMIDT R. H.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13979.x
Subject(s) - syneresis , soy protein , chemistry , food science , soy milk , rennet , casein
Dispersibility of soy protein isolates was improved by adjusting pH to 12 and acidifying to pH 6.5. Alkaline treated isolates added to reconstituted nonfat milk reduced rennet induced coagulum firmness and syneresis more than did untreated soy protein isolates. Treated soy protein added to reconstituted nonfat dry milk reduced coagulum firmness and syneresis more than untreated soy protein. Soy protein interference with coagulum firmness and syneresis increased with an increase in pH becoming most severe at pH values above 11. Adjusting the pH of reconstituted NFDM in the absence of soy protein to pH 8 and holding for 30 min before adjusting it back to pH 6.5 had no effect on coagulum firmness or syneresis. However, higher pH treatments (pH 10 and above) caused reduction in coagulum firmness and in syneresis.