• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.111-115
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• 1990

The rheological properties of soybean paste suspensions as affected by concentrations and heating were studied. All suspensions of soybean paste showed thioxotropic plastic behavior. The concentrated suspensions below the ratio of water to soybean paste, 1.25 exhibited Figure-eight phenomena which were presented by two Intersections of the up curve with the dorm curve of shear rate. The dilute suspension (soybean paste: water=1:2) showed H type hysteresis loop at low temperature. But increasing the heating temperature above $60^{\circ}C$, the hysteresis loop exhibited a Figure eight phenomenon. Consistency index of the suspensions increased remarkably by heating and showed the highest value around isoelectric point of the protein. It was suggested that the proteinous nitrogen might be the main component taking part in viscous behavior under different pH and heat treatment.