O. Cabodevila et al., GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES, Journal of food science, 59(4), 1994, pp. 872-875
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.