| The phase diagram, water holding capacity（WHC） and rheological properties of CaCl2-induced soy protein isolate cold-set gel under the conditions of different preheating temperatures, protein contents and salt concentrations were studied. The results showed that with the increase of preheating temperature（from 75℃ to 95℃）, CaCl2 concentration which was needed to form soy protein isolate cold-set gel decreased, and under the same condition, the higher the protein content, the easier the formation of cold-set gel; WHC of cold-set gel had a positive correlation with protein content and negative correlation with CaCl2 concentration. Under the condition of preheating temperature 85℃,the WHC of cold-set gel was the highest, while it was the lowest under the condition of preheating temperature 75℃; with the increases of protein content,preheating temperature and CaCl2 concentration, the gel strength and yield stress of the cold-set gel improved.The linear viscoelastic region of cold-set gel induced by 15 mmol/L CaCl2 was positively correlated with protein content,while it showed opposite trends with the increase of protein content when the cold-set gel was induced by 10 mmol/L CaCl2. The cold-set gel induced by 15 mmol/L CaCl2 could flow with certain strain, while the cold-set gel induced by 10 mmol/L CaCl2 couldn’t flow under the same condition, which indicated that the structures of cold-set gels induced by 10 mmol/L CaCl2 and 15 mmol/L CaClv were very different. |
