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- Cunha, Rosiane Lopes da, et al. Show all 4 Authors
- International journal of food science & technology 2010 v.45 no.6 pp. 1130-1137
- biopolymers; gelation; gels; heat; kappa carrageenan; mechanical stress; models; pH; separation; soy protein isolate; temperature
- ... Heat-induced (90 °C/30 min) gelling of soy protein isolate (SPI) and κ-carrageenan (κ-CR) systems at pH values of 6.7 and 5.7 was evaluated. κ-CR addition, increase in protein concentration and reduction in pH led to decreases in the initial gel structure forming temperature. Self-supporting gels were not formed at concentrations of 8% (w/w) SPI or at concentrations below 0.3% (w/w) κ-CR, but an i ...