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Modified Soy Proteins with Improved Foaming and Water Hydration Properties
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 821–824, July 1997
How to Cite
WERE, L., HETTIARACHCHY, N.S. and KALAPATHY, U. (1997), Modified Soy Proteins with Improved Foaming and Water Hydration Properties. Journal of Food Science, 62: 821–824. doi: 10.1111/j.1365-2621.1997.tb15463.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 9/5/96; revised 1/28/97; accepted 2/1/97.
- soy proteins;
- papain hydrolysis;
- functional properties;
- water hydration;
Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH > 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH.