Properties of pressure-induced gels of various soy protein products.

Four kinds of soy proteins (defatted soy flour, concentrated soy protein, extracted soy pro tein and isolated soy protein) were pressurized up to 6000 bar, and the physical properties of the pressure-induced gels were measured by a texturometer and compared with those of heat-induced gels. The defatted soy flour and concentrated soy protein formed brittle gels at 6000 bar, and the extracted soy protein and isolated soy protein formed tender gels at 3000 bar or higher. Pro tein fineness, fiber content and nitrogen soluble index affected the physical properties of the pressure-induced gels. Compared with heat-induced gels, pressure-induced gels were soft and tender and these properties were useful for inducing textures in foods. (Received December 7, 1989)