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Abstract Effects of soybean protein isolate concentration, pH,metal ions and heating time on gelatin formation were studied at 90℃.The results showed that the optimal pH for gelatin formation were respectively 3.0,and 9.0 at acidity and alkalescence,gel turned dense liquid,brown color and flavor when pH was higher than 11 at temperature of 95℃ for 5min.The time for gelatin formation was 22min by addition of 0.4% Caion,highest transparency gel was produced in the condition.
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2006, Vol. 20 
