Assessment and distinction of commercial soy protein isolate product functionalities using viscosity characteristic curves

作者：Xu Jing Ting; Liu He; Ren Jian Hua; Guo Shun Tang^*

来源：Chinese Chemical Letters, 2012, 23(9): 1051-1054.

DOI：10.1016/j.cclet.2012.06.034

• Soy protein isolate
• Functional properties
• Viscosity curve

To simplify the assessment method of soy protein isolate (SPI) functionalities, the viscosity and functionalities of commercial SPI products were studied. Viscosity value (y) increases with increasing concentration (x) and exhibits a highly significant correlation with the exponential equation y = a . e(bx). The b values of products are gradually enhanced from dispersion, emulsion and injected to gel type. Products with low b values (<0.2), and high dispersivity were dispersion-type. Products having high b values (>0.4) and gel springiness were gel-type. The other products with centered b value (0.2-0.4), high solubility and emulsifying capacity were emulsion-type.

• 出版日期2012-9
• 单位中国农业大学