Abstract
This work aims to differentiate between the contributions to water holding (WH) by gel microstructure and network stiffness of soy protein (SP) gels. SP were succinylated to increase calcium binding affinity, and the presence of different calcium salts were used to generate gels with different morphologies while keeping ionic strength and protein concentration constant. It was found that not gel stiffness, but coarseness (gel microstructure inhomogeneity) is more dominant in setting the WH ability. A higher energy dissipation of applied stress onto the protein network was related to inability of a gel network to retain water.
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.
