Abstract
AbstractThe soybean extract that was dialyzed against distilled and deionized water and adjusted to pH 7.5 (dialyzed soybean extract; d‐SE) gave a transparent liquid after heating. The heated d‐SE had less beany flavor and formed a translucent gel by heating again with 0.2 M NaCl. Gelation occurred at a lower protein concentration with NaCl than that of the original soybean extract. The dynamic viscoelasticity showed that the translucent gel from the heated d‐SE was melted and gelled by the repetition of heating and cooling, indicating reversible gelsol transition. Cryoprecipitation could be avoided by the heating of d‐SE. A gel was formed at 30°C by incubation of d‐SE with NaCl. These properties of soybean extract may offer new applications as a food ingredient.
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