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FUNCTIONAL PROPERTIES SUPPLIED BY SOYA PROTEINS
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Property |
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| Solubility | Protein
solvation,
pH dependent |
Beverages | SF,SPC,SPI |
| Water
Absorption
and binding |
Hydrogen-bonding
of
water, entrapment of water (no drip) |
Meats,
sausages
breads, cakes |
SF, SPC |
| Viscosity | Thickening,
water
Binding |
Soups, Gravies | SF, SPC, SPI |
| Gelation | Protein
matrix formation
and setting |
Meats, curds, cheeses | SPC,SPI |
| Cohesion-adhesion | Protein
acts as an
adhesive material |
Meats,
sausages, baked
goods, pasta products |
SF,SPC,SPI |
| Elasticity | Disulfide
links in
deformable gels |
Meats, bakery items | SFI |
| Emulsification | Formation
and stabilisation
of fat emulsions |
Sausages,
bologna,
soups, cakes |
SF,SPC,SPI |
| Fat absorption | Binding of free fat | Meats,
sausages,
doughnuts |
SF,SPC,SPI |
| Fat absorption | Binding of free fat | Meats,
sausages,
bakery items |
SF,SPC,SPI |
| Flavour-binding | Absorption,
entrapment,
release |
Simulated
meats,
bakery items |
SPC,SPI |
| Foaming | Forms film to entrap gas | Whipped
toppings,
chiffon desserts, angel cakes |
SPI |
| Colour Control | Bleaching | Breads | SF |
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