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Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate
Author(s) -
XIE Y.R.,
HETTIARACHCHY N.S.
Publication year - 1997
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.1365-2621.1997.tb12222.x
Subject(s) - xanthan gum , soy protein , solubility , chemistry , bovine serum albumin , chromatography , food science , organic chemistry , materials science , rheology , composite material
The effect of xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p < 0.05). The emulsifying activity of SPI‐XG was 4 times higher than that of SPI or XG alone (p < 0.05) and similar to that of bovine serum albumin (BSA) (P > 0.05). The emulsifying stability of SPI‐XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p < 0.05). The solubility and emulsifying properties of SPI‐XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).