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Abstract
Commercial soy protein isolate (SPI) dispersions (10, 15, and 20% concentrations) were subjected to high pressure treatment at selected pressure levels (350, 450, 550, and 650 MPa) for 15 minutes at 23 ± 1.5°C. Calorimetric studies confirmed denaturation of SPI dispersions at 350 MPa irrespective of concentration. Frequency sweep data (0.1 to 10 Hz) of SPI dispersions during oscillation rheological measurement demonstrated that elastic modulus (G′) predominate over viscous component (G″) for all concentrations. Gel rigidity of pressurized samples, estimated by mechanical spectra analysis, showed no systematic pattern with applied pressure however concentration significantly increased mechanical strength. Contrary to thermal effect, high pressure treated samples exhibited predominant viscous property and overall there was no significant change on viscoelastic properties of treated samples to control. Electrophoresis results (both Native and SDS) confirmed rheological data with insignificant conformational change in protein subunits of post-process samples. As expected, thermal induced gel was firmer than that of pressure treated samples at similar concentration.
