Abstract
High shear homogenization (HSH) (4000–16,000rpm) was used to homogenize soy protein isolate (SPI) dispersions. These dispersions were subsequently gelled by acidification. The rheological properties, creep–recovery behavior, gel microstructure, fractal characteristics of these SPI gels were studied. The results showed that the application of high shear homogenization significantly (P<0.05) decreased the particle size and lowered the polydispersity index of the SPI dispersions. The SPI gels produced by using the homogenized dispersions significantly (P<0.05) increased the gel strength, increased the frequency dependence of elastic modulus and weakened the order and increased the chaos/disorder in the network structure. The application of high shear homogenization during dispersion stage also reduced the voids/pores in SPI gel microstructure and increased the gel compactness.
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