Emulsion Stabilizing Property of Soy Proteins Mixed with Sodium Caseinate-Ultrasonic Emulsification

Studies on the Emulsifying Properties of Soybean Proteins, Part VIII

Abstract

The effect of mixing of soy proteins (SPs) with sodium caseinate (SC) on emulsion stabilizing property of SPs was studied using a technique of ultrasonic emulsification. Emulsion stabilizing property of acid-precipitated soy proteins (APP) was improved remarkably by mixing of APP with SC. This phenomenon was presumed to be caused mainly by 11S protein fraction of APP. Effect of reducing treatment of SPs on stabilization of the emulsions was especially notable in the case of 11S protein fraction.