ABSTRACTS High temperature expansion characteristics of soybean gels coagulated with calcium salt or HCI were studied. Results show: (1) that the high ionic strength and slight alkaline or acidic range of buffer in which the gels were immersed, promoted expansion characteristics of gels; (2) the higher ratio of 11S to 7S protein in the gels resulted in higher expansion; and (3) presence of sodium sulfite prevented gels from expansion. The binding forces attributed to construct gels before and after expansion are discussed based on studies of expansion characteristics of gels in different conditions and on solubility of gels with 2‐mercaptoethanol and sodium dodecyl sulfate.
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Saio et al. (1974) studied this question.
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