Cold‑Set Soy Protein Gelation (Tempeh‑Style)

Description

A low‑temperature, non‑thermal method that forms a firm, flexible soy protein gel by inducing disulfide cross‑links and β‑sheet aggregation.

Technical

At 4–10 °C, soy protein isolate (5–10 % w/w) is acidified to pH 4.5–5.5, allowing thiol groups to oxidize and form disulfide bonds while β‑sheet structures stack, creating a three‑dimensional network. Adding 0.5–1 % CaCl₂ screens surface charges, accelerating cross‑linking. Gel strength peaks around 24 h; prolonged incubation (>48 h) permits residual proteases to hydrolyze the matrix, leading to syneresis.

Science

Primary Reaction

oxidative disulfide bond formation coupled with β‑sheet aggregation (protein cross‑linking)

Sensory Profile

Origin & History