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EMULSIFICATION IN SYSTEMS CONTAINING SOY PROTEIN ISOLATES, SALT AND STARCH
Author(s) -
STONE MARTHA BARNES,
CAMPBELL ADA MARIE
Publication year - 1980
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.1365-2621.1980.tb07595.x
Subject(s) - emulsion , starch , soy protein , food science , salt (chemistry) , viscosity , chemistry , modified starch , sodium , corn starch , maize starch , sodium caseinate , chromatography , biochemistry , materials science , organic chemistry , composite material
Emulsification in systems containing commercial soy protein isolates, salt and starch was studied at ambient temperature and 4°C. Three levels each of sodium chloride and pregelatinized waxy maize starch were tested; emulsion stability and apparent viscosity were measured. Nine salt‐starch combinations were selected for testing in a salad dressing containing one of the isolates; emulsion properties were evaluated by objective and sensory methods. Soy protein isolate, temperature, salt, and starch, along with numerous interactions, affected emulsion stability and viscosity of model systems. Results with the model systems were reasonably predictive of results with the food system.