ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The emulsifying properties of the 7s protein rich fraction (7s PRF) and the 1 IS protein rich fraction (11s PRF) were investigated using refined soybean oil. The emulsifying capacity and emulsion stability of the 7s PRF generally showed higher values than those of the 11s PRF in the pH range 2–10. The same phenomenon was observed with the 7s PRF and 11s PRF partially hydrolyzed by dilute HCl. The emulsifying properties of the acid-precipitated protein (APP) and the 7s PRF showed the lowest value at around pH 4.5, and were closely related to the behavior of protein solubility. The emulsion stability of the 11s PRF, however, showed its lowest value at around pH 7 and did not necessarily correlate with its solubility. The breaking stress of the emulsions introduced from both the 7s PRF and the 1 1s PRF increased in accordance with oil phase volume. While the breaking stress of the 7s PRF-introduced emulsions were little affected by heat treatment of the protein solution, considerable effect was observed with the 1 1s PRF-introduced emulsions. The breaking stress of the 1 1s PRF-introduced emulsions increased markedly as the protein concentration increased. The heat treatment of the protein solution at 95° C for 5 min prior to emulsification increased the breaking stress to two to four times higher than that of emulsions without the heat treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04095.x
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