Table 5.
Texture properties and WHC of emulsion gels induced by different modified soybean proteins.
| Hardness (g) | Springiness (mm) | Cohesiveness | Chewiness | WHC (%) | |
|---|---|---|---|---|---|
| SPI | 91.44 ± 0.17 a | 0.827 ± 0.003 a | 0.415 ± 0.004 a | 31.38 ± 0.19 a | 76.9 ± 0.2 a |
| MSPI | 109.46 ± 0.20 b | 0.931 ± 0.006 b | 0.534 ± 0.005 b | 54.44 ± 0.25 b | 79.3 ± 0.1 b |
| SPI-FA (AM) | 226.30 ± 5.02 c | 0.961 ± 0.019 c | 0.572 ± 0.001 c | 124.37 ± 5.37 c | 97.6 ± 0.5 c |
| MSPI-FA (AM) | 264.91 ± 4.67 d | 0.989 ± 0.001 d | 0.606 ± 0.007 d | 158.75 ± 1.10 d | 99.0 ± 0.3 d |
a–d values with different superscript letters in each column are significantly different (p < 0.05).