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Gelling of soy protein isolates during cold storage. Studies on the gelling of soy proteins.

[In Japanese. / En japonais.]

Author(s) : SOEDA T.

Type of article: Article

Summary

Study of the development of rheological properties of the gel formed during storage at 5 deg C. Reveals the role of globuline 7S in the formation of the gel. Effects of the protein concentrations and pH on the solidity of the gel. Comparison with the properties of thermo- and cryo-induced gels.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-0317
  • Languages: Japanese
  • Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 10
  • Publication date: 1994

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