A Study on Gelation of Soy Bean Globulins Solutions. Part I. Thermal Denaturation Conditions Corresponding to the Maximum Shear Modulus Value of the Gel
- 1 January 1979
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 23 (5) , 487-494
- https://doi.org/10.1002/food.19790230502
Abstract
The effect of heating temperature and duration (τ = 80–120°C and τ = 10–50 min) on gelation of the soy bean globulins solutions has been studied using the method of mathematical planning of experiment and taking the shear modulus (G) of the gel as an equivalent of the degree of conversion. The G(t, τ) depence has been found to have an only maximum at τ = 88 ± 2°C and τ = 42 ± 2 min, irrespective of gel concentration values C = 10–18.5 wt.%. Under these conditions, the concentration dependence of shear modulus is described by empirical relation G = α · C4.67. These results indicate that there exists a certain physical similarity of gelation mechanism at different values of C.This publication has 3 references indexed in Scilit:
- The use of a Polany type dynamometer for investigating the mechanical properties of biopolymer gels under simple shearingMolecular Nutrition & Food Research, 1979
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- The Contact Problem for Viscoelastic BodiesJournal of Applied Mechanics, 1960