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Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling

The viscoelastic properties of soy isolate dispersions of Prolina and Brim cultivars, commercially processed, were compared during heating and cooling utilizing small deformation rheology. All isolates formed gels upon hydration. Heating to 90 °C yielded less rigid gels, as evidenced by a decreasing G'. Holding at 90 °C induced an increase in G' for Brim isolate, possibly as a result of increased hydrophobic and/or covalent bonding. Cooling to 25 °C generated a G' increase above initial levels for both cultivars, likely due to enhanced intermolecular hydrogen bonding. Mechanical spectra at 25 °C before and after heating, and at 90 °C before and after holding, confirmed these observations. A lower G' was consistently exhibited by Prolina gels throughout testing.