FACTORS AFFECTING EMULSION CAPACITY AS A MEASURE OF PROTEIN FUNCTIONALITY FOR NONMEAT PROTEINS

The emulsion capacity (EC) of two commonly used nonmeat proteins, isolated soy protein (ISP) and sodium caseinate (SC), was measured by using a variety of conditions. The EC end point for the different proteins was significantly influenced in different ways by environmental conditions. The end point of the ISP was decreased significantly if sodium chloride was present, if the ISP were added first to water as opposed to oil or if the temperature were increased. The end point of the SC was significantly increased by low sodium chloride levels, unaffected by order of addition to water or oil and was decreased by increasing temperature. Light microscopy demonstrated the structural changes occurring at the EC end points. Copyright © 1990, Wiley Blackwell. All rights reserved