Heat gellable protein isolate

摘要

Heat-gellable protein isolates are described which are capable of forming heat set gels of hardness values comparable to or exceeding that of egg white at the same dispersion concentration. The isolate is formed by manipulating the pH and ionic strength conditions of aqueous dispersion of a substantially undenatured vegetable protein isolate to provide an ionic strength greater than 0.2 and a pH up to about 6.0.