Abstract
Solubility, emulsion stability and gelation of isolated soy proteins and their 7S and 11S fractions from three stages of seed maturity were studied. The pH‐solubility profile was similar irrespective of maturation and six‐month storage. The 11S protein was more soluble in the acidic pH range than the 7S protein. Oil‐in‐water emulsion stability of isolated soy protein from mature soybeans was higher than that from the immature ones. This is due to the fact that there was more 7S fraction in the mature soybeans, and 7S protein was found to form a more stable emulsion than that formed from 11S protein. The result suggests that isolated soy protein from mature soybeans would serve as a better emulsifying agent. Heat‐induced soy protein gels became weaker as the soybeans became more mature. This can be attributed to the higher content in the immature soybeans of 11S fraction which gives a stronger gel than 7S fraction in the protein from immature soybeans.
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