Effect of Improving Compatibility with Ultrasonication on the Properties of Cold-set Soybean 11S Protein-loucust Bean Gum Mixed Gels
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Abstract:
The soybean 11S protein- locust bean gum (LBG) mixed gels were prepared for two steps. Firstly the blend solutions were treated with ultrasonic vibration, and then GDL were added to form cold-set gels. Results showed that, compared with the sample without ultrasonic treatment the strength of the mixed gel was enhanced significantly after treatment with 47.5 W for 4 min, while the porosity and average pore diameter of LBG dispersed phase reduced 50.6% and 34.6% respectively. The porosity and average pore diameter were further decreased with sonication power increases, indicating ultrasonic treatment was beneficial to improving the compatibility between the soybean 11S protein-LBG. The strength of blend gels were increased firstly and then decreased with the sonication power increases, but the strength of ultrasonic treatment sample blend gels was still greater than the control.
