Table 6 Pearson’s correlation coefficients among chemical composition, physical property, thermal property, and hardness of commercial products of textured vegetable proteins

	Water	Protein	Lipid	Ash	Carb1)	Starch	WAI1)	WSI1)	WAI (O)1)	WSI (O)1)	Sol1)	SP1)	MO1)	MP1)	MC1)	ME1)
Protein	0.262
Lipid	-0.063	-0.736**
Ash	0.023	-0.456*	-0.048
Carb	-0.371	-0.955**	0.577**	0.382*
Starch	0.312	0.595**	-0.189	-0.753**	-0.545**
WAI	0.551**	0.524**	-0.328	-0.115	-0.574**	0.275
WSI	-0.221	-0.755**	0.304	0.760**	0.722**	-0.916**	-0.271
WAI(O)	0.555**	0.654**	-0.253	-0.516**	-0.678**	0.540**	0.613**	-0.650**
WSI(O)	-0.360	-0.708**	0.272	0.364	0.801**	-0.574**	-0.333	0.754**	-0.669**
Sol	-0.166	-0.749**	0.279	0.785**	0.719**	-0.882**	-0.177	0.981**	-0.627**	0.768**
SP	0.335	0.025	-0.029	0.358	-0.142	-0.242	0.777**	0.307	0.154	0.055	0.386*
MO	-0.338	-0.157	0.018	0.154	0.176	-0.447*	-0.134	0.350	-0.096	0.234	0.275	-0.006
MP	-0.189	0.030	0.030	0.090	-0.092	-0.357	-0.003	0.184	-0.123	-0.020	0.158	0.115	0.152
MC	-0.224	-0.435*	0.164	0.470*	0.411*	-0.767**	-0.239	0.668**	-0.270	0.354	0.661**	0.134	0.240	0.292
ME	0.311	0.145	0.220	-0.457*	-0.188	0.375*	-0.158	-0.422*	0.319	-0.338	-0.484**	-0.427*	-0.455*	0.089	-0.241
Hard1)	-0.294	-0.567**	0.083	0.802**	0.545**	-0.890**	-0.393*	0.871**	-0.605**	0.569**	0.808**	0.128	0.449*	0.139	0.548**	-0.368

* p<0.05, ** p<0.01.
¹⁾Carb: total carbohydrate, WAI: water absorption index, WSI: water solubility index, WAI(O): water absorption index of the original textured vegetable protein, WAI(O): water solubility index of the original textured vegetable index, Sol: solubility, SP: swelling power, MO: melting onset temperature, MP: melting peak temperature, MC: melting completion temperature, ME: melting enthalpy, Hard: hardness.