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Title: Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone
Authors: Tay, S.L.
Perera, C.O. 
Keywords: β-conglycinin
Gel formation
Soy proteins
Issue Date: May-2004
Citation: Tay, S.L.,Perera, C.O. (2004-05). Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone. Journal of Food Science 69 (4) : FEP139-FEP143. ScholarBank@NUS Repository.
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, gumininess, 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.
Source Title: Journal of Food Science
ISSN: 00221147
Appears in Collections:Staff Publications

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