Characterization of texture and mechanical properties of heat‐induced soy protein gels

Heat‐set gels were prepared from acid‐precipitated soybean proteins at various heating temperatures (80–100°C), protein concentrations (18–20%), and proportions of glycinin. The gels were evaluated for mechanical parameters by means of a compression‐decompression test. Gels formed at higher heating temperature and protein concentration were firm, tough and unfracturable. The elasticities of the gels were similar at all protein concentrations and were lower when heated at higher temperature. Heating above 93°C was necessary for formation of rigid gels. The glycinin/β‐conglycinin ratio affected the texture of the gels. Three‐dimensional representation of the gels through factor analysis of instrumental data and calculation of factor scores was useful to evaluate the texture of the gels.