A Study of Film Formation by Soy Protein Isolate |
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| Authors: | F. O. FLINT R. F. P. JOHNSON |
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| Affiliation: | Authors Flint and Johnson are affiliated with the Procter Dept. of Food Science, Univ. of Leeds, Leeds LS2 9JT, England. |
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| Abstract: | Film formation of soy protein at an oil water boundary has been evaluated for the pH range 1 – 10. Definite films were seen at all pH values below that of the isoelectric point of the protein and up to pH 6.5. Beyond 7.4 increasing solubility of the protein limits observable film formation. The technique described shows that the lipophillic behavior of soy protein is active over a pH range which includes most food systems and all meat emulsions. |
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