Study on State of Water in Soy-protein Gel

Abstract

Abstract: Objective: To study the effects of swelling rate of soy protein gel, and the contents of potassium chloride, and calcium chloride on the state of water in soy-protein gel. Method: A soy protein gel was prepared, the effects of concentration of soy protein on the swelling rate of gel were discussed and the state of water was studied by differential scanning calorimetry(DSC) and thermogravimetry(TG). Results: the optimum swelling rate(SR) is 30 at 13% of soy-protein concentration. The differential scanning calorimetry(DSC) and thermogravimetry(TG) showed that the content of non-freezing water in soy-protein gel decreases with the increase of the concentration of KCl, but increases with the increase of CaCl2. Conclusion: The effect of CaCl2 is stronger than that of KCl.

Key words: soy-protein, gel, the state of water

WANG Fei-Di, CUI Ying-De, Zhou-Zhi-Peng, YU Lin, Li-Pin-Gao, GUO Bao-Chun. Study on State of Water in Soy-protein Gel[J]. FOOD SCIENCE, 2006, 27(9): 33-36.

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Study on State of Water in Soy-protein Gel

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