Whipping and Emulsifying Properties of Soybean Products

TLDR

The study examined the whipping and emulsifying properties of commercial soybean products in Japan. Foam expansion and stability correlated with water‑dispersible nitrogen, native defatted soybean flour with soluble protein exhibited excellent whipping, and emulsifying ability increased with protein content and decreased with fiber, so soybean protein isolate and extract performed best.

Abstract

Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions.