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Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono‐δ‐lactone
Author(s) -
Tay S. L.,
Perera CO.
Publication year - 2004
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.1365-2621.2004.tb06338.x
Subject(s) - chemistry , water holding capacity , food science , chromatography
Blends of 7S and 11S proteins with added glucono‐δ‐lactone were investigated to study the effects of protein composition on gelation. The pH, water‐holding capacity, textural, and color properties of the gels formed were studied at a constant temperature as a function of time. Generally high 11S to 7S ratios produced gels of higher hardness, cohesiveness, gumminess, and L values than those of the rest. 11S formed faster acid‐induced gels compared with those containing low proportions of 11S. From the data, it was predicted that fractions of 7S:11S differing by 1:10 will form gels with similar physicochemical properties when the coagulating times (at 60 °C) differed by 20 min.