Functionality of dialyzed soybean extract

The soybean extract that was dialyzed against distilled and deionized water and adjusted to pH 7.5 (dialyzed soybean extract; d-SE) gave a transparent liquid after heating. The heated d-SE had less beany flavor and formed a translucent gel by heating again with 0.2 M NaCl. Gelation occurred at a lower protein concentration with NaCl than that of the original soybean extract. The dynamic viscoelasticity showed that the translucent gel from the heated d-SE was melted and gelled by the repetition of heating and cooling, indicating reversible gelsol transition. Cryoprecipitation could be avoided by the heating of d-SE. A gel was formed at 30°C by incubation of d-SE with NaCl. These properties of soybean extract may offer new applications as a food ingredient.