A study on gelation of soy bean globulins solutions. Part I. Thermal denaturation conditions corresponding to the maximum shear modulus value of the gel.
The effect of heating temperature and duration (t = 80--120 degrees C and tau = 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, tau) depence has been found to have an only maximum at t = 88 +/- 2 degrees C and tau = 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 = alpha . C4.67. These results indicate that there exists a certain physical similarity of gelation mechanism at different values of C.
D005782:Gels; D005916:Globulins; D006358:Hot Temperature; D014674:Plant Proteins, Dietary; D011489:Protein Denaturation; D012995:Solubility; D013025:Glycine max; D013997:Time Factors
D005782:Gels; D005916:Globulins; D014674:Plant Proteins, Dietary