تاثیر حرارت دهی بر خواص عملکردی آرد سویا

Soy flour contains large amount of proteins, so that it show variety of functional properties. In this paper functional properties such as water and oil absorption, foaming properties, emulsification and solubility of heated and unheated soy flour was determined. The effect of pH and ionic strength on these functional properties was studied. Foaming and emulsifying properties and protein solubility depended on pH and its minimum was in isoelectric pH. Emulsifying properties in native and heated soy flour was increased with increasing ionic strength until 0.4 molar. Heating increased water and oil absorption but decreased foam capacity, emulsification and protein solubility.