Abstract
Effect of mixing of soy protein isolate (SPI) and sodium caseinate (SC) on SPI emulsion stabilizing property (ESP) was studied, and the following results were obtained. Heated SPI-stabilized o/w emulsions lost their fluidity with the increase of the protein concentration and changed into a tofu-like solidified state, while SC-stabilied emulsions did not lose their fluidity with the increase of the protein concentration. The high viscosity and ESP of the heated SPI were decreased to low levels, the same as those for SC, by mixing SC with the SPI. This decrease of ESP was diminished by increasing the viscosity of continuous phase by adding gelatinized potato starch. From the experiments performed in low protein concentrations, however, it was presumed that other causes except the effect of viscosity of continuous phase might participate in the decrease of SPI's ESP caused by mixing SC.
