STUDY ON THE EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES-EDIBLE GUM CONJUGATE

The emulsifying properties of seven kinds of edible gums conjugate with soy protein isolates by Maillard reaction were investigated. The result shows that the products possess very excellent improved emulsifying ability. The kappa carrageenan(KC)-soy protein isolates (SPI) conjugate have the best emulsifying property among all the products·