Study on the state of water in soy protein gel by DSC

A soy protein gel was prepared with soy protein isolate(SPI) as main material.The effect of concentration of SPI on swelling ratio of the gel was researched.The state of water in soy protein gel was studied by differential scanning calorimetry(DSC) and the effect of potassium chloride,calcium chloride on the state of water of SPI gel was discussed.At 13%(w/v) SPI the swelling ratio of SPI gel was 30%.Addition of KCl did not produce obvious effect on equilibrium water content(EWC),but produced much effect on distribution of frozen and non-frozen water in SPI gel;addition of CaCl_2 produced effect on both the EWC and the content of frozen and non-frozen water.The effect of CaCl_2 on SPI gel is stronger than that of KCl.