Rheological properties of κ-carrageenan and soybean glycinin mixed gels

Low amplitude dynamic oscillatory measurements were used to investigate κ-carrageenan/soybean glycinin mixed gel formation and rheological properties in the presence of native and denatured glycinin. The elastic modulus of mixed gel (20 °C for 30 min) was decreased with the increase in concentration of soybean glycinin. However, during heating ramp (20–95 °C) the elastic modulus showed a biphasic profile. The first phase exhibited a decrease in the elastic modulus while the second phase involved an increase in the elastic modulus. Cooling from 95 to 20 °C and holding at 20 °C for 30 min induced consolidation of protein network and gelation of κ-carrageenan which also increased the elastic modulus with the increase in glycinin concentration. Gelation of κ-carrageenan in the presence of gelled glycinin induced formation of phase-separated network. Native and denatured glycinin have different functions on large deformation of mixed gel, which is of practical significance for the food processors.