& Chattopadhyay, 2011; Yang, Fu, &

& Chattopadhyay, 2011; Yang, Fu, & Li, 2012), no data exist in the
literature regarding the formation of the structure of soymilk acidgels
produced using lactic acid bacteria.
Several studies exist on the acid-induced aggregation of soymilk
particles acidified with GDL (Kohyama et al., 1995; Malaki Nik
et al., 2011; Tay & Perera, 2006). The gel pH ranges between 5.6
and 5.8 depending on the variety of soybean used, and different
concentrations of GDL do not result in differences in the gelation
pH (Malaki Nik et al., 2011). However, acidification using lactic
acid bacteria is known to be far slower than GDL acidification
(Lucey, Tamehana, Singh, & Munro, 1998).
In consideration of the complex composition of soymilk particles,
it may be hypothesised that allowing more time for protein
rearrangements to occur may influence the gelation behaviour of
soymilk. Although studies exist comparing the acidification of
cow’s milk using GDL or lactic acid cultures (Lucey et al., 1998),
no such studies are reported for soymilk. Thus the purpose of this
study was to evaluate the difference in the gelation behaviour of
soymilk particles during acidification induced with GDL or bacterial
culture.