Functional Properties of Soybean-eggwhite Protein Composite Blends
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Abstract:
ingle factor experiment design was used to study the effects of ingredient interactions on properties of soybean-egg white protein mixture. Solubility, foaming property and gel property of the protein mixtures were tested as the main properties. The result showed that the mixture ratio and pH had a significant effect on the properties of the mixture. As the ratio of eggwhite protein increased from 0% to 80%, the solubility of mixture increased from 12% to 58% and gel strength also increased from 59 g to 1604 g. When the ratio of soybean protein increased from 0% to 80%, the foaming capacity increased from 86.5% to 184% and the rate of water loss was reduced from 80% to 35%. The method accounted for nonlinear interactions between the ingredients. The two proteins showed synergistic effects on gel property, antagonistic effects on foaming properties and linear additive effects on solubility.
