The Coagulating Effects of Cations and Anions on Soy Protein

Figures & data

Table 1 Descriptions of the protein mixtures with coagulants.

ppt	Curds are in the form of precipitates rather than gel.
gel	Curds form complete, uniform gels which are able to retain their shape upon detachment from the moulds. Samples are suitable for TPA, color analysis, as well as water holding capacity test.
soft	Curds form complete, uniform gels in the moulds, but are unable to retain their shape upon detachment.
semi	Products are the in-between of gels and liquids; they are generally much more viscous than liquids, but unable to take on definite shapes like gels do.
liq	Products remain in the liquid form with varying degrees of whiteness/clearness.

Figure 1 Relationship of coagulating power and various states of curds.

Table 2 Coagulation results of protein mixtures (4%, w/v) after addition of various coagulants (0.008M).

Ratio of 7S : 11S
Coagulant	0:10	1:9	2:8	3:7	4:6	5:5	6:4	7:3	8:2	9:1	10:0
CaCl2	Ppt	ppt	ppt	ppt	gel	liq	liq	liq	liq	liq	liq
CaSO4	gel	gel	semi	liq	liq	liq	liq	liq	liq	liq	liq
MgCl2	ppt	ppt	gel	gel	semi	semi	liq	liq	liq	liq	liq
MgSO4	gel	semi	liq	liq	liq	liq	liq	liq	liq	liq	liq

Table 3 Physico chemical properties of protein mixture (4%, w/v) after coagulated by calcium sulphate and magnesium sulphate.

Coagulant	Ratio of 7S:11S	Hardness/N	pH	L*
CaSO4	0:10	0.574 ± 0.029	6.84 ± 0.08	73.42 ± 0.24
MgSO4	0:10	0.412 ± 0.017	7.08 ± 0.11	71.19 ± 0.15

Figure 2 Turbidity of various slats with 11S protein.

Figure 3 Turbidity of various slats with 7S protein.