GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES

Soy protein isolate gels prepared by autoclaving solutions in the pres ence of xylose of glucono-delta-lactone (GDL), were compared. In both cases, the pH decreased from neutral to pH 5.5 during gel formation. I n the xylose systems, this pH decrease was a consequence of the Mailla rd reaction. The Maillard gels showed less syneresis, had a higher bre aking force and were more elastic, as determined by stress relaxation, then the GDL gels. The differences were attributed to formation of ad ditional covalent crosslinks due to the Maillard reaction, as evidence d by greatly reduced solubility in sodium dodecyl sulfate + beta-merca ptoethanol.