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Cited by 262Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

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Renkema, Jacoba M. S., Gruppen, Harry, van Vliet, Ton·2002·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf020061b
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Abstract

The influence of pH and ionic strength on gel formation and gel properties of soy protein isolate (SPI) in relation to denaturation and protein aggregation/precipitation was studied. Denaturation proved to be a prerequisite for gel formation under all conditions of pH and ionic strength studied. Gels exhibited a low stiffness at pH >6 and a high stiffness at pH <6. This might be caused by variations in the association/dissociation behavior of the soy proteins on heating as a function of pH, as indicated by the different protein compositions of the dissolved protein after heating. At pH 3-5 all protein seems to participate in the network, whereas at pH >5 less protein and especially fewer acidic polypeptides take part in the network, coinciding with less stiff gels. At pH 7.6, extensive rearrangements in the network structure took place during prolonged heating, whereas at pH 3.8 rearrangements did not occur.

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  • For soybean protein, gels formed at lower pH levels (pH < 6) exhibited greater stiffness and hardness compared to those formed at higher pH values (pH > 6).

    “Renkema et al. (2002) investigated the effect of pH and ionic strength on the gelling properties of soybean protein, finding that gels formed at lower pH levels (pH < 6) exhibited greater stiffness and hardness compared to those formed at higher pH values (pH > 6).”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Renkema et al. (2002)

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Metadata

Authors
Renkema, J. M. S., Gruppen, H., & van Vliet, T.
Affiliations
Wageningen University & Research (NL)
Corresponding author
van Vliet, Ton
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2002-09-07
Volume
50
Issue
21
Pages
6064-6071
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf020061b
OpenAlex
W1996048374
Cited by
262
References
0
Citations by year
2026: 18 · 2025: 15 · 2024: 23 · 2023: 17 · 2022: 6 · 2021: 20 · 2020: 16 · 2019: 17 · 2018: 12 · 2017: 9 · 2016: 13 · 2015: 12 · 2014: 8 · 2013: 6 · 2012: 11
FWCI
6.84
Type
journal article
Language
en
Open access
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • TNO Repository (submittedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
soy protein isolate, heat-induced gelation, protein denaturation, pH effect, ionic strength, gel rheology, gel stiffness, protein aggregation, protein precipitation, protein network structure, acidic polypeptides, protein composition
MeSH terms
Calorimetry, Differential Scanning, Electrophoresis, Polyacrylamide Gel, Gels, Hot Temperature, Hydrogen-Ion Concentration, Osmolar Concentration, Chemical Precipitation, Protein Denaturation, Rheology, Solubility, Soybean Proteins

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