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Emulsifying Properties of Ethanol Soaked Soybean Flour
Author(s) -
ASHRAF HEARAN
Publication year - 1986
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.1365-2621.1986.tb10868.x
Subject(s) - chemistry , distilled water , ethanol , food science , soy flour , emulsion , soy protein , wheat flour , alcohol , chromatography , biochemistry
Soy flours prepared from soybeans soaked at 60°C for 6 hr in distilled water, 15% ethanol, or 0.1M NaHCO 3 in 15% ethanol were tested for their emulsifying capacity (EC) at pH 4.5, 6.5, and 9.0. At pH 4.5 and 6.5, there were no significant differences in EC among treatments; at pH 9.0, the EC was highest for soy flour from beans soaked in water, intermediate for flour from beans soaked in 15% ethanol, and lowest for flour from beans soaked in 0.1 M NaHCO 3 in 15% ethanol. The relationship between the amount of soluble protein and EC was inverse with EC decreasing sharply up to about 60 mg soluble protein/50 mL of flour dispersion. Photomicrographs of air incorporation during emulsion formation are presented.