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Water‐Imbibing Capacity and Rheological Properties of Isolated Soy Proteins
Author(s) -
YAO J.J.,
WEI L.S.,
STEINBERG M.P.
Publication year - 1988
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.1365-2621.1988.tb07731.x
Subject(s) - soy protein , rheology , consistency index , chemistry , food science , maturity (psychological) , viscosity , chromatography , materials science , composite material , psychology , developmental psychology
Water‐imbibing capacity (WIC) of isolated soy protein and rheological properties of the protein slurries from different stages of maturity were examined. WIC of isolated soy protein decreased with increasing maturity; this decrease correlated with the increase in the ratio of 7S to 11S protein. Storage time (0–6 months) had little effect on WIC of protein isolates. Consistency coefficient and flow behavior index of isolated soy protein dispersions varied with maturity; consistency coefficient decreased while flow behavior index increased with maturation. The isolated soy protein from immature soybeans formed a more viscous dispersion and showed more pseudoplasticity than that from mature soybeans. The WIC and rheological properties of isolated soy proteins at three maturation stages were related to the water ratio (Total/Imbibed) of their dispersions. A higher water‐imbibing capacity resulted in lower water ratio with higher viscosity and more pseudo‐plasticity.