Emulsifying Properties Of Soy Protein

Soy protein can disperse the oil and water in food to form a stable emulsion. The stable emulsified particles are emulsified by forming a charged layer around the oil droplets to cause a variety of repulsive forces, or forming a film around the solvent droplets. The normal soybean film is formed at a pH value of 6.2 to 10.2 . Therefore, soy protein isolate has better emulsification under alkaline conditions, and the 7S-enriched protein is the same.