Abstract
The mixing properties of soy protein isolate (SPI) were investigated. The electric current of a kitchen food processor was monitored during the mixing of SPIs to produce dough, and an identical mixing curve was obtained for each SPI. The obtained peak time and peak height of the electric current curve were correlated to the physical properties (solubility and gel strength) of each SPI. The peak time negatively correlated with solubility, and the peak height positively correlated with gel strength. Optical microscopic observations showed that the dough microstructure appeared to be related to the peak time. Moreover, some conditions such as the SPI storage conditions and the ionic strength of the mixing buffer affected the mixing properties. This mixing‐recording method is proposed as a practical tool that could simplify the evaluation of SPI characteristics.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
