Soy protein pressure-induced gels

Textural properties and water holding capacity (WHC) of high-pressure (HP) induced gels were studied. At 20% protein concentration, soy protein isolate (SPI) and its major globulins: 7S and 11S, produced self-supporting gels at pressures in the range 300–700 MPa. HP-induced gels gave significant lower values of adhesiveness and hardness when compared to the heat-treated gels. The WHC is enhanced by HP in the gels of 7S, and in some cases of SPI. Differential scanning calorimetry and electrophoresis (SDS–PAGE and native-PAGE) showed evidence of denaturation and aggregation during the formation of the gels. These effects are more intense with increasing pressures.