Abstract:

Soy bean isolate (SPI) was subjected to irradiation treatment for physical modification in the present study. Changes in water and oil binding capacity and emulsifying properties were measured before and after irradiation treatment. Meanwhile, Statistical correlations between water and oil binding capacity and emulsifying properties were analyzed. No obvious change inwater binding capacity was observed after irradiation treatment. Irradiation treatment at a dose of 4 kGy resulted in the lowest oil binding capacity and the highest emulsifying capacity. Moreover, the emulsifying capacity and emulsion stability of SPI could be both increased by decreasing oil binding capacity and increasing irradiation dose.

Key words: Soy protein isolate, Irradiation, Functional properties, Correlation