2009•Cereals & OilsRequires access

Effects of ultra-high pressure on emulsifying properties of soy protein isolated

Guo Shuai

Abstract

The effects of ultra high pressure on emulsifying properties of soy protein isolated were investigated.The emulsifying properties of soy protein isolated were investigated under different conditions of pressure,time and pH. Then orthogonal design was done. At last,research results showed that the optimum conditions are:the pressure treatment 400 MPa,treatment time 12.5 minutes and pH 8.0,and emulsifying ability is 86.6 percent higher than that of before modified; Emulsion stability is 24.7 percent higher than that of before modified.

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Key concepts: Soy protein, Emulsion, Chemistry, Food science, Chromatography, Soy flour, High pressure, Organic chemistry