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Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
Author(s) -
FIORA F.A.,
PILOSOF A.M.R.,
BARTHOLOMAI G.B.
Publication year - 1990
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.1365-2621.1990.tb06035.x
Subject(s) - viscoelasticity , thixotropy , absorption of water , elasticity (physics) , water holding capacity , flow properties , soy protein , chemistry , food science , viscosity , chemical engineering , materials science , composite material , physics , mechanics , engineering
Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters.