Improvement of emulsification capacity of soya protein isolate

The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied,and the optimal recipe was confirmed by orthogonal experiment.It indicated that the emulsification of soya protein isolate used in meat could be improved remarkably by adding the additives of transglutaminase(TG) 40 U/g(basis of protein),polyacrylate sodium(PAAS) 0.25%,sodium caseinate(SC) 1.5%,guar gum(GG) 1.5%,sucrose fatty acid ester(SE-15) 0.2%,sodium stearyl lactate(SSL) 0.2% and soya lecithin(SL) 0.5%.Under the best conditions,the ratio of the protein to water holding capacity to fat holding capacity could reach 1∶7∶7.