Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Influence of heat treatment on soy protein emulsibility[J]. Science and Technology of Food Industry, 2013, (16): 154-156. DOI: 10.13386/j.issn1002-0306.2013.16.063
Citation: Influence of heat treatment on soy protein emulsibility[J]. Science and Technology of Food Industry, 2013, (16): 154-156. DOI: 10.13386/j.issn1002-0306.2013.16.063
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Influence of heat treatment on soy protein emulsibility

    Abstract
  • Soy protein isolate and its major components (7S, 11S globulin ) were separated and purified from soybean in the experiments. The protein were heated in order to evaluate the effect of protein denaturation on stability, activity index of protein stabilised-emulsion. The EAI and ESI of SPI and 11S increased and the EAI and ESI of 7S decreased after 95℃ for 5min. Protein was denaturated in different degree after heating, lead to protein structure changed and protein emulsification changed, affecting the emulsion properties.
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