Abstract: Emulsion activity and emulsion stability of MPP is similar to soy protein .The ability of emulsion for solid fat byMPP was beffet than isolated soy protein. Adding MPP into ECMP (Emulcified Cominuted Meat Products) could yield moreproduct with improved texture than adding isolated protein. This functional property of MPP might be related to the solublepolymor formed by protein molecules.

Key words: maize plumule protein(MPP), emulsion apacity(EA), emulsion stability(ES)