1985•NIPPON SHOKUHIN KOGYO GAKKAISHIOpen access
Properties of spray dried powder of phosphorylated soy protein isolate.
Motohiko Hirotsuka, Hitoshi Tanicuchi, Hiroshi Narita, Makoto Kito
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Abstract
Phosphorylated soy protein isolate (P-SPI) was spray dried and the properties of powdered PSPI were investigated. The P-SPI powder was soluble at wide pH ranges and had good gel formiing and emulsifying abilities. In addition, P-SPI powder had good functional properties which were not observed in SPI. P-SPI solution kept high solubility even after freezing and thawing. P-SPI powder was soluble in high saline solution (10% NaCl). These properties are very interesting as food materials.
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