Solubility Of Soy Protein

When soybean protein is used in food production and processing, it must first be dissolved and dispersed in the food system, so that it can give full play to the role of soybean protein. However, its solubility characteristics have become the primary problem in food processing. Industrially, the functional properties of soy protein are mainly based on two rapid measurement methods: Protein Dispersion Index (PDI) or Nitrogen Solubility Index (NSI) [12]. However, these methods have certain limitations. For example, the solubility of soy protein will be very large when heated above 120 ℃ or the pH value is greater than 11, but its functional properties are extremely poor. Another example is the reduction of NSI after soy flour is stored . Studies have found that to control the solubility of soy protein, the two most important factors are charge frequency and hydrophobicity.