What are the functional properties of soy protein isolate?

Abstract: The functional properties of soy protein isolate refers to the general term for the physical and chemical properties of protein in food processing, such as preparation, preparation, processing, cooking, storage, and sales. Its functional characteristics mainly include ten functions such as emulsification, hydration, oil absorption, gelation, solubility, foaming, viscosity, agglomeration, organization, and conjunctiva. 

Keywords: soy protein isolate, function, food additives, food processing 

Related products for this article: soy protein isolate 


Ten functions of soy protein isolate 

1. Emulsification

Emulsification refers to the performance of mixing oil and water to form an emulsion. Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. The emulsified oil droplets are stabilized by the protein accumulated on the surface of the oil droplets, forming a protective layer. This protection can prevent the accumulation of oil droplets and the destruction of the emulsified state, and promote the stability of the emulsification performance. In the production of baked foods, frozen foods and soups, adding large protein isolate as emulsifier can stabilize the product state.

The emulsifying ability of protein isolate is often affected by pH and ionization strength, and alkaline conditions are the most favorable. For example, when the pH is 7 and the ionization strength is 0.05, the emulsifying ability is 5ml oil/mg protein; when the pH is 7, the ionization strength is 0.03, the emulsifying ability is 3.5ml oil/mg protein. 

2. Hydration

Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties.

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