Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel

Soybean milk was electrochemically treated, and the effect of current intensity (20, 40, 60, 80, and 100 mA) on electrochemically induced gel formation was investigated. The results showed that when soybean milk was treated at 60 mA for 3 h, the formed gel had optimal properties, with a moderate hardness of 52.4 g, a water holding capacity of 67.1%, and a dense network structure. Fluorescence spectra showed that the fluorescence intensity of the treated samples increased significantly and the protein structure unfolded. By Fourier transform infrared spectroscopy analysis, the random coil content of the gel at 60 mA was reduced by 5.19%. Moreover, the results of intermolecular forces showed that non-covalent interaction played an important role in the gel formation process. Therefore, the electrochemical treatment had a significant effect on the non-covalent interaction of proteins, and based on that, soybean milk was induced to form a gel.