Abstract
The effect of heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel viscosity. The viscosity of dispersions correlated to solubility or to water absorption depending on the protein concentration. Significant correlations were found between the functional properties of the protein and moisture loss from a model system in which the meat protein was partially replaced with soya. Protein solubility and gel properties were found to be the best predictors of moisture loss from the meat system. Viscosity of raw meat systems correlated with the solubility and water absorption of the added soya protein.
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