Interactions during heat-induced gelation in a mixed system of soybean 7S and 11S globulins.

Heat-induced gelation and gel properties in a mixed system of soybean 7S and 11S globulins were studied. The gel hardness changed sigmoidally with the protein concentration and relative proportion of the globulins. The gel turbidity was decreased by the coexistence of 7S globulin. The gelling time was either retarded or shortened depending on the amount of 7S globulin. The 7S and 11S globulins interact noncovalently to form soluble aggregates consisting of both globulins in the course of gel formation. The extent of the interaction was affected by the proportions of the globulins. We conclude that such interactions may be the cause of various behaviors of gelation and gel properties observed here.