Abstract
The effects of alkalic salts on the apparent viscosity of acid precipitated protein (APP) of soybean-suspending systems and heated gels were investigated using a modified coaxial cylinder viscometer. A hybrid program was established. (i) a cyclic temperature test (20 → 90 → 20°C) under a constant shear rate and (ii) a cyclic shearing test (48.7 → 243.7 → 48.7 sec–1) under isothermal conditions. The apparent viscosity of protein suspending systems (12%, wt/vol) gradually decreased with increasing temperature to about 70°C. The apparent viscosity increased with a rise in temperature in the range of 70 to 90°C, in ascending order of Hofmeister’s series. With a fall in temperature, the apparent viscosity increased considerably in this order. The effect of anions to apparent viscosity was larger than that of cations at all measured temperatures in the gel-forming period.
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