The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.

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The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.

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Title: The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.
Author: Ringgenberg, Elise
Department: Department of Food Science
Program: Food Science
Advisor: Corredig, Milena
Abstract: The physico-chemical characteristics of soymilk particles and the gelation properties of soymilk were investigated as a function of soymilk protein concentration, by preparing soymilk samples from different water-to-bean ratios. Particles from different soymilk protein concentrations showed similar protein composition and surface hydrophobicity, but different -potential, size and protein content. The particle voluminosity was derived using a relation between the effective refractive index of soymilk and the turbidity parameter determined experimentally. For the first time, experimental data was compared to theoretical models, drawing general conclusions about colloidal properties of soymilk particles. Protein concentration and the rate of acidification did not have a significant effect on the acid-induced gelation of soymilk. Results demonstrated that decreased charge is a prerequisite for particle aggregation, which is driven by hydrogen bridging. This thesis provides soymilk processors with general principles on the colloidal behaviour of soymilk, valuable information for new product development and better process design.
URI: http://hdl.handle.net/10214/3072
Date: 2011-10-14


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