Description
Soy protein isolate forms a firm gel when heated to 80–90 °C in an acidic environment (pH 4–5.5).
Technical
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.
Science
Primary Reaction
Protein unfolding → aggregation → disulfide cross‑linking
Sensory Profile
Aroma ()
nuttyroastedsoyearthytoastedmildly pungent
Origin & History
Civilization
Chinese
Era