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THE EFFECT OF PROTEIN BLENDING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF SOY GELS 1
Author(s) -
HSU H. W.,
SATTERLEE L. D.,
HANNA M. A.
Publication year - 1978
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1978.tb00542.x
Subject(s) - soy protein , casein , food science , chemistry , whey protein , chromatography , chemical engineering , engineering
A blending model for improving the protein quality of soy isolate gels has been investigated. The results indicate that the calculated PER (C‐PER) of soy gels was improved from 0.9 to above 2.0 after blending with blood plasma protein isolate, wheat protein concentrate, partially delactosed whey and/or casein with the soy isolate. All gels containing protein blends were self‐supporting and possessed slightly darker colors than did the control gels which contained only soy isolate. However, the colors the protein blended gels were improved by the incorporation of partially delactosed whey or casein into the blend.