Soy proteins are used for their emulsifying, foaming, gelling properties, among others. These characteristics can be modified depending on the conditions to which the product is located. These modifications can now be risky for companies that evaluate product shelf life. Non-dairy products, such as soy-based beverages are the model for characterizing protein gelling kinetics by subjecting them to four different temperature and concentration changes, checking the viscosity of the product after a while. This work evaluated a soy-based drink by adding soy protein isolate at concentrations of 3% 4%, 5% and 6% and then taking it to pasteurization, which would help us make a safe drink. Once pasteurized, tests were placed at the temperature of 45 ºC, 60 ºC, 65 ºC, and 80 ºC respectively for 48 hours to see a change in the properties in the beverages and calculate the gelling curve of each concentration with each temperature. To see the change generated before and after the temperature, viscosity measures were taken, which will help us to have a clearer change from what happens to the isolated soy protein. Curves and kinetic parameters were obtained by making significant differences mainly at a higher temperature and at high concentration, I have even suspended particles forming a gel type in the drink.
High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
