Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone

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.