It is known that some protein bind on oil body surface in raw soymilk but they would release from oil body by heating. But the mechanism is not clear. This study showed that protein bind with oil body by electrostatic deposition in raw soymilk. Heating changed intact oil body little but could increase the surface hydrophobicity of protein. It is considered that the surface hydrophobicity increase is the reason for the protein release from oil body which still has a hydrophilic surface after heating.
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