Emulsifying and foaming properties of water soluble pine seed protein

The water soluble pine seed protein was prepared,and the effects on the emulsifying and foam-ing properties of pH,protein mass concentration and NaCl concentration were investigated.The results showed that the emulsifying and foaming ability of the protein increased along with the increase of the mass concentration;the emulsifying and foaming ability were significant varied under different pH,and they were poorest at the isoelectric point and good at pH 11;the concentration of NaCl had little effect on the foaming ability and greater effect on the emulsifying property.