Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate

摘要: The purpose of this study was to determine the differences in emulsifying properties isolated soy protein prepared pilot plant (heated and spray dried) or laboratory (unheated freeze-dried), from same flakes. When thermal transitions were measured by micro-calorimetry, showed a very broad transition, while native isolate two distinct transition peaks, attributed β-conglycinin glycinin denaturation. Electrophoretic analysis assay soluble fractions revealed significantly smaller amount recovered centrifugal supernatant for than protein. A larger ions isolate. However, treatment solutions increased recovery proteins supernatant, with an opposite effect needed prepare emulsions characteristics those isolates much lower susceptibility heating