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Characterisation of Glucono-d-lactone Induced Soy Protein Gelation: Application in Soy Cheese


Characterisation of Glucono-d-lactone Induced Soy Protein Gelation: Application in Soy Cheese

Price: $132.16

This study delves into the development of soy cheese with a pleasing texture. The experiment examined the impact of heat treatment, various oils/fats, and types of sugars (both reducing and non-reducing) on soy protein isolate (SPI) and its curd. We compared the physical, chemical, and textural attributes of three soy cheese variants: (1) induced by glucono-delta-lactone (GDL), (2) bacterially fermented, and (3) GDL-induced and fermented.

Our findings reveal that the texture of the GDL-fermented cheese was the most agreeable. Treating SPI at a neutral pH prompted partial denaturation, enhancing the storage modulus and hardness of the resulting GDL-induced gels. Additional heat treatment of the acidic gels further amplified the storage modulus and gel hardness.

Interestingly, the SPI emulsion featuring palm stearin exhibited superior emulsifying stability and activity, protein adsorption, and denaturation degree compared to those with sunflower and soy oil, when tested at neutral pH.