Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang, Jiang; Chen, Jie; L. Xiong, Youling

doi:10.1021/jf901585n

Public

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Published in Journal of Agricultural and Food Chemistry • Jul 14, 2009

Authors:

Jiang Jiang

Jie Chen

Youling L. Xiong

Abstract

Structural unfolding of soy protein isolate (SPI) as induced by holding (0, 0.5, 1, 2, and 4 h) in acidic (pH 1.5-3.5) and alkaline (pH 10.0-12.0) pH solutions, followed by refolding (1 h) at pH 7.0, was analyzed. Changes in emulsifying properties of treated SPI were then examined. The pH-shifting t...

Subject

Soy protein

Chemistry

Emulsion

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