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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Soy protein isolate forms a firm gel when heated to 80–90 °C in an acidic environment (pH 4–5.5).
Origin: Chinese (Traditional fermentation) — East Asia
See full technique reference →During heating, the protein unfolds and migrates toward its isoelectric point, where hydrophobic interactions and disulfide bond formation drive aggregation. The resulting network cross‑links rapidly, producing a stable gel that hardens upon cooling. The gel’s firmness increases with higher protein concentration and optimal heating time.
Primary Reaction
Protein unfolding → aggregation → disulfide cross‑linking
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