Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate

Abstract

ABSTRACT The effects of various reagents on the formation, hardness and solubility of heat‐induced gels of soybean 7S, 11S globulins and isolate were studied. Gels were formed in 30 mM Tris HCl buffer (pH 8.0) with or without reagents by heating at 80°C for 30 min. The results indicated that electrostatic interactions and disulfide bonds are involved in the formation of 11S globulin gels; mostly hydrogen bonding in 7S globulin gels and hydrogen bonding and hydrophobic interactions in soy isolate gels. Analyses of the proteins solubilized from the gels indicated that the basic subunits of 11S globulin interact with 7S globulin in soy isolate gels. The contribution of certain acidic subunits to network formation in US soy isolate gels is limited