Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of ${\beta}$-Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein

  • Kang, Il-Jun (Department of Food and Nutrition, Hallym University) ;
  • Lee, Young-Sook (Department of Food and Nutrition, Hallym University)
  • Published : 2005.02.28
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Abstract

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and ${\beta}$-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of ${\beta}$-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about $78.5^{\circ}C$, while the second increase started at about $93^{\circ}C$. Gel properties of soy protein gels having different proportions of glycinin and ${\beta}$-conglycinin were measured by compression-decompression test. ${\beta}$-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near $100^{\circ}C$. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to ${\beta}$-conglycinin and heating temperature.

Keywords

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