Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate

Abstract

Abstract: Soy protein isolate (SPI) was treated with dynamic high-pressure microfluidizer, the effects of foaming and gelation were studied by different pressure. As a result, dynamic high-pressure microfluidization treatment can improve the foaming and gelation properties, with the pressure increase, they were enhanced by different extent. The foam height of 100ml 6% soy protein isolate could reach 180ml after blending, the gel intensity of 16% soy protein isolation could reach 0.08355kg.

Key words: , dynamic high-pressure microfluidization； soy protein isolate(SPI)； foaming； gelation；

TU Zong-Cai, Wang-Jing-Qin, Ruan-Rong-Sheng, Wang-Hui, Zhang-Xue-Chun. Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate[J]. FOOD SCIENCE, 2006, 27(10): 168-170.

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Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate

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