EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN |
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| Authors: | AMR PILOSOF MC LOPEZ DE OGARA GB BARTHOLOMAI |
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| Affiliation: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Ciudad Universitaria 1428 Buenos Aires, REPUBLICA ARGENTINA;Departamento de Tecnologia de Alimentos Instituto Nacional de Tecnologia Industrial C.C. 157 # 1650 San Martin, Provincia de Buenos Aires, REPUBLICA ARGENTINA |
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| Abstract: | The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water-holding capacity of gelled soy protein slurries. |
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