Abstract: In the paper, processability of different proteins was investigated and the water retentiveness, emulsifiability and thermal stability of soybean separation protein, animal protein, lactalbumin, casein, and glutenin were compared. The results showed that the water retentiveness of soybean separation protein was the best, followed by casein, and pH value, metal ions such as Ca2+, Mg2+, Zn2+, and Na+, etc. had some effects on the water retentiveness, with effects differed greatly among these factors; the emulsifiability of soybean separation protein was the best, followed by casein, lactalbumin and animal protein, and main factor affecting the emulsifiability was polyvalent ions; the thermal stabilities of casein and protein were good, while that of soybean separation protein was less desirable.

Key words: protein, water retentiveness, emulsifiability, stability