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FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM.
Author(s) -
HUTTON C. W.,
CAMPBELL A. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01522.x
Subject(s) - soy protein , emulsion , food science , chemistry , viscosity , absorption of water , absorption (acoustics) , soy flour , chromatography , biochemistry , materials science , biology , botany , composite material
Emulsion stabilizing activity and thickening function of a soy protein concentrate and isolate were evaluated at pH 5.0, 6.0 and 7.0 and at 4°C, ambient temperature (22–25°C) and 90°C; fat absorption was evaluated as a function of temperature. pH and temperature effects on emulsion stability and on apparent viscosity were interdependent. Fat absorption was dependent on protein content of the soy sample. The concentrate and isolate differed as to magnitude of response to treatments. Functional performance of the concentrate and isolate in a food system did not necessarily parallel that in simple systems.