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April 1, 2026Journal of BiorheologyOpen Access

Mechanical behavior and structural observation of soy protein and soy-soluble polysaccharide mixtures

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Authors

MYMiki YoshimuraKOKotone ObataRSRyoko Shimada

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Overview

Demonstrates the effects of mixing soy protein and polysaccharides on gel strength, implying new insights for food applications.

Key Points

  • The aim is to investigate how different ratios of soy protein and polysaccharides affect their mechanical behavior and structural properties.
  • Used soy protein and soy-soluble polysaccharide mixtures in various ratios.
  • Measured mean particle sizes (MVD) of soy proteins.
  • Conducted differential scanning calorimetry (DSC) to analyze thermal properties.
  • Performed structural analysis to observe gel formation and properties.
  • Soy protein alone formed a gel with minimal gaps.
  • Mixing with soy-soluble polysaccharides created gaps and reduced gel strength.
  • This effect was stronger with larger particle size soy protein (SPI(E)).

Cite This Study

Yoshimura et al. (2025) studied this question.

synapsesocial.com/papers/69ccb55116edfba7beb8749ehttps://doi.org/10.17106/jbr.39.125
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