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Emulsifying properties of soy protein isolates obtained by microfiltration
Author(s) -
Chove Bernard E,
Grandison Alistair S,
Lewis Michael J
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1041
Subject(s) - microfiltration , soy protein , chromatography , membrane , chemistry , fraction (chemistry) , permeation , emulsion , isoelectric point , ultrafiltration (renal) , food science , biochemistry , enzyme
Soy protein isolate (SPI) fractions were produced using two different pore size microfiltration membranes. Microfiltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small‐pore‐size membrane using the permeate from the larger‐pore‐size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not significantly different from those for SPI and one of the retentates. SDS‐PAGE profiles indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits. © 2002 Society of Chemical Industry