Abstract The effect of soy protein components on acid soymilk gels was investigated by replacing 10%, 20% or 40% protein from soymilk powder with equivalent amount of protein from 7S or 11S, according to three stages (acidification, cooling and annealing) by dynamic oscillatory rheology. The final gels after cold storage were evaluated in terms of rheology, particle size, texture, water holding capacity (WHC), microstructure and tribology. Both 7S and 11S could effectively and almost equivalently improve the gel strength at incorporation ratio ≥20%, seen from the rheological and texture results, and enhance the WHC. Particle size (D[4,3]) of the gel was also increased by incorporation of high ratio of 7S or 11S. On the other hand, 20% and 40% 11S reduced the gelation time significantly during acidification and 40% 11S induced coarser microstructure than control; while 7S showed no significant effect on gelation time and 40% 7S incorporated gel showed well organized gel structure. Introducing 7S or 11S as low as 10% could effectively improve the gel lubrication; while high concentration (40%) could induce the opposite effect. Also, 40% 7S postponed the transition from mixed regime to hydrodynamic regime; while 40% 11S brought it forward. Overall, 20% could be a reasonable ratio of 7S or 11S incorporation to improve the gel properties.

中文翻译：

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通过增强 7S 或 11S 蛋白改善酸性豆浆凝胶的摩擦流变特性

摘要 以等量的 7S 或 11S 蛋白代替 10%、20% 或 40% 的豆浆粉蛋白，分三个阶段（酸化、冷却和退火），通过动态动态分析研究了大豆蛋白组分对酸性豆浆凝胶的影响。振荡流变学。冷藏后的最终凝胶在流变学、粒度、质地、持水能力 (WHC)、微观结构和摩擦学方面进行评估。从流变学和质构结果来看，7S 和 11S 都可以有效且几乎等效地提高掺入率≥20% 的凝胶强度，并提高 WHC。通过掺入高比例的 7S 或 11S，凝胶的粒径 (D[4,3]) 也增加。另一方面，20% 和 40% 11S 显着缩短了酸化过程中的凝胶时间，40% 11S 导致显微组织比对照更粗；而 7S 对凝胶时间没有显着影响，40% 7S 掺入的凝胶显示出组织良好的凝胶结构。引入低至10%的7S或11S可有效改善凝胶润滑；而高浓度（40%）会产生相反的效果。此外，40% 7S 推迟了从混合状态到水动力状态的过渡；而 40% 的 11S 将其提前。总体而言，20% 可能是 7S 或 11S 掺入的合理比例，以改善凝胶特性。而高浓度（40%）会产生相反的效果。此外，40% 7S 推迟了从混合状态到水动力状态的过渡；而 40% 的 11S 将其提前。总体而言，20% 可能是 7S 或 11S 掺入的合理比例，以改善凝胶特性。而高浓度（40%）会产生相反的效果。此外，40% 7S 推迟了从混合状态到水动力状态的过渡；而 40% 的 11S 将其提前。总的来说，20% 可能是 7S 或 11S 掺入的合理比例，以改善凝胶特性。