Abstract
ABSTRACTThe effect of xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p < 0.05). The emulsifying activity of SPI‐XG was 4 times higher than that of SPI or XG alone (p < 0.05) and similar to that of bovine serum albumin (BSA) (P > 0.05). The emulsifying stability of SPI‐XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p < 0.05). The solubility and emulsifying properties of SPI‐XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).
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