Functionality of Modified Plant Proteins in Model Food Systems

Abstract

Functionality of soy and canola protein isolates and sunflower protein concentrate receiving trypsin, potassium linoleate, or sodium dodecyl sulfate solubilizing treatments was tested in a model whipped topping, an oil-in-water emulsion and a model frankfurter emulsion. Foam volume and foam stability of the whipped toppings were determined, while cook stability and texture of the frankfurters were measured. Significant interactions were found between protein source and solubilizing treatment for each parameter analyzed. Performance of the proteins in the model systems was related to functional and physico-chemical properties of the plant proteins by multiple regression analyses. Protein solubility was a significant factor only for foam volume of the whipped topping model system. For the oil-in-water and frankfurter systems, factors related to protein-lipid interactions (e.g. fat absorption, apparent hydrophobicity, emulsification activity index, emulsification capacity) were most significant.