Whipping and Emulsifying Properties of Soybean Products

Abstract

Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions.

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

“…Foam formation and foam stability are functions of the type of protein, pH, processing methods, viscosity and surface tension (Yasumatsu et al, 1972). The foaming capacity and foaming stability of C. forda were (7.10%±0.20%) and (3.00%±0.00%) respectively.…”

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

“…Emulsifying activity was determined by the method of Yasumatsu et al (1972). A suspension was prepared with protein samples and soybean oil followed by mechanical emulsification.…”

Caracterização de concentrado proteico de feijão comum preto, cultivar Iapar 44, novo e envelhecido

“…A atividade emulsificante e estabilidade da emulsão foram determinadas de acordo com o método descrito por Yasumatsu et al (1972). Preparou-se uma suspensão com 1 g de amostra em 10 mL de água destilada e 10 mL de óleo de soja, em béquer de 100 mL.…”