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大豆タンパク質の乳化安定性に対するミルク・カゼイン(SC)共存の効果につき,超音波を中心に検討した.酸沈殿大豆タンパク質(APP)の乳化安定性は,SCの共存により著しく増加した.この原因はAPPの主体をなす11S成分の挙動によるものと推定された.大豆タンパク質の還元による効果は,とくに11S成分に対して顕著にあらわれた.

nippon shokuhin kōgyō gakkaishi

Studies on the emulsifying properties of soybean proteins. Part VIII. Emulsion stabilizing property of soy proteins mixed with sodium caseinate - Ultrasonic emulsification.