Abstract
ABSTRACTAn accelerated sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric‐type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.
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