Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-δ-lactone
Samantha Tay, Conrad O. Perera
Journal of Food Science
Abstract
ABSTRACT: 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
7S:11S ratio affects gelation properties
“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”
7S and 11S protein mixtures coagulated by glucono-δ-lactone
“Blends of 7S and 11S proteins with added glucono-δ-lactone were investigated to study the effects of protein composition on gelation”
11S proteins form faster acid-induced gels
“11S formed faster acid-induced gels compared with those containing low proportions of 11S”