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Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour
Author(s) -
WANG C.R.,
ZAYAS J.F.
Publication year - 1992
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.1365-2621.1992.tb08082.x
Subject(s) - soy protein , emulsion , soy flour , chemistry , food science , germ , corn flour , incubation , wheat germ , chromatography , biochemistry , biology , organic chemistry , raw material , bran , microbiology and biotechnology
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.