Dynamic viscoelastic behaviour of high pressure treated gluten–soy mixtures

Hydrated gluten and soy mixtures with concentrations of gluten–soy=20:80, 40:60, 60:40 and 80:20% were subjected to high pressure treatment at 700 MPa for 50 min at 20 and 60 °C. The treated samples were subsequently analysed for viscoelastic properties and electrophoretic patterns. A quadratic canonical polynomial model was used for the mixture design. Following high pressure treatment, the samples formed solid-like gel structures. In general, in the gels having high concentrations of gluten, both storage and loss moduli tended to increase with increasing pressure and temperature whereas, in the gels having high concentrations of soy, both moduli appeared to increase only slightly with increasing severity of the treatments. These results meant that the combined effect of temperature and pressure was much greater on the large complex gluten molecule than on the smaller soy globulins.