Rheological study of dispersions prepared with modified soybean protein isolates

Abstract Structural modifications of modified soy protein isolates (SPI) were distinguished by rheological behavior. SPI were prepared by acidic (pH 2.5) and thermal‐acidic treatment without (pH 1.6) and with neutralization (pH 8.0). Dynamic properties of dispersions were determined through the variation of storage and loss moduli with frequency, and loss tangent behavior was analyzed. Changes in viscoelastic parameters with protein concentration (10–12% wt/vol) and time of heating (15–60 min) were also determined. Flow properties of dispersions were estimated through apparent viscosity and flow and consistency index measurements. Rheological behavior of dispersions was compared with those found by experiment with commercial mayonnaise, mustard, and salad dressing. The analysis of rheological parameters showed that thermally treated isolates formed dispersions with high elastic modulus and consistency index with a structure mainly stabilized by hydrophobic interactions, although no gelation process after cooling was observed. From the rheological point of view, it was deduced that thermally treated isolates could be used as ingredients in the formulation of salad dressings. The alkaline sample would be more versatile because, depending on protein concentration and thermal treatment, the consistency of its dispersions was like that in salad dressing, or similar to those of mustard and mayonnaise.