Rheological properties and microstructure of cold, gel-like emulsions prepared with β-conglycinin and glycinin soy proteins

The cold, gel-like emulsions were prepared with β-conglycinin soy protein (7S), glycinin soy protein (11S) and the mixture (m/m=1:1) which were preheated at 75°C, 85°C and 95°C. The rheological properties and microstructures of gel-like emulsions were studied. It was found that at the same preheating temperature, 11S gel-like emulsions had the highest viscosity and elasticity, followed by 7S emulsions, and the mixture emulsions had the smallest viscosity and elasticity. The maximum apparent viscosity of 11S gel-like emulsions was 339Pa s, while the maximum apparent viscosity of 7S and mixture emulsions were just 1.73 Pa&middots and 0.36 Pa&middots. The effects of preheating temperature on different emulsions were distinct. CLSM indicated that the emulsions made from 7S, 11S and mixture exhibited remarkable microstructure differences.