Effects of functional properties of soy protein isolate modified by heating
Heating was used to modify function properties of soy protein isolate. It had no evident effects on water absorption capacity, fat absorption capacity, foaming properties and foam stability. Viscosity of 20℃, viscosity of 95℃, heat-resistance property, gelation and water-holding capacity of SPI modified by heating increased by 118%, 135%,108%, 81% and 83%, respectively. The optimum conditions of modification by heating was 10min/85℃.