Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects

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Abstract
The influence of protein and calcium concentration on soy protein cold‐set gel formation and rheology has been investigated. Cold‐set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl 2 concentrations. An increase in CaCl 2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water‐holding capacity improved with increasing protein concentration and decreasing CaCl 2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl 2 concentration increased and as protein concentration decreased. Cold‐set gels with a broad range of characteristics can be obtained from soy protein.

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