Author :
Dokhani, S.,Harte, B. R.,Stine C. M
Descriptors :
Soy milk protein,Soy milk isolates,Functional properties,Soya protein
Abstract :
The objective of this research was to provide an in-dapth analysis of the runctional properties of milk product: soy isolate blends. Blends of milk product (nonfat dry milk, sweet whey powder, electrodialyzed whey powder, whey protein concentrate and sodium caseinate) and soy isolate were eval-uated in terms of several functional characteristics. Emulsion capacity, whipping ability and protein solubility wer studied. The sample materials were mixed into liquid systems at various ratios and protein concentrations. The blends were subjected to a variety of treatments including pH variation, heat, addition of chemical modifiers, salts and stabilizers, homogenization and enzvm the hvdrolysis. Many of these treatments improved the functionality of milk product: soy isolate blends. In general, functional properties improved as the percent milk product in the blends increased.
