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EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
Author(s) -
PILOSOF A.M.R.,
OGARA M.C. LOPEZ,
BARTHOLOMAI G.B.
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00558.x
Subject(s) - slurry , rheology , soy protein , viscosity , chemistry , sucrose , salt (chemistry) , apparent viscosity , chemical engineering , chromatography , food science , materials science , organic chemistry , composite material , engineering
The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na 2 HPO 4 into the slurries was small with respect to the influence of the order of addition of CaCl 2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na 2 HPO 4 was the more effective salt in reducing viscosity followed by NaCl and CaCl 2 . When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries.