Research and Development of Plant-Based Soybean Isolates Protein with High Emulsification Stability
After the modified soybean isolate protein(SPI)was heat-induced by nitrogen protected,it was found that when the reaction temperature was 60 ℃,the reaction time was 2 h,the sample volume was 50 g,and the nitrogen velocity was 7 L/min,the emulsification stability of the modified SPI was significantly increased by 51.1％compared with the control.The foaming and emulsification were slightly increased by 3.4％and 4.5％compared with the control,respectively;The solubility and foam stability of SPI were basically unchanged compared with that of the control,and its further applications were discussed.
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