Hydrated gluten, soy concentrate, and mixtures of both were heated at 90 °C for 0.5 to 6 h. All heated samples were analyzed for viscoelastic properties and SDS‐PAGE electrophoretograms. Results of the rheological analysis showed storage (G′) andloss (G″) moduli of gluten increased sharply as a result of heating and the shapes of both shear moduli were significantly different from the unheated samples. In the soy system, both shear moduli increased slightly upon heating and the shapes were similar to the unheated samples. The linkages found in the heated systems were disulfide bonds as shown by the electrophoretograms.
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Arunee Apichartsrangkoon (2002) studied this question.
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