Caracterização funcional de isolados e de um concentrado protéico de soja produzidos no Brasil
Emulsificação e espumabilidade
Palavras-chave:
capacidade emulsificante, estabilidade da emulsão, formação de espuma, proteína isolada, concentração proteicaResumo
Five soybean protein isolates and one concentrate produced in Brazil were characterized by their behavior as emulsifiers and foam stabilizers. One of them showed good emulsifying properties in the range of pH 6 to 7. Another protein isolate showed similar behavior at pH 3. These protein isolates are indicated for use in meat products and mayonnaises, respectively. Another soybean protein isolate is indicated as a substitute for egg white proteins in systems with pH below 6.0. Its foam formation capacibility and stability are similar to those of egg white proteins.
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