ABSTRACTSoy flours prepared from soybeans soaked at 60°C for 6 hr in distilled water, 15 ethanol, or 0.1M NaHCO3in 15 ethanol were tested for their emulsifying capacity (EC) at pH 4.5, 6.5, and 9.0. At pH 4.5 and 6.5, there were no significant differences in EC among treatments; at pH 9.0, the EC was highest for soy flour from beans soaked in water, intermediate for flour from beans soaked in 15 ethanol, and lowest for flour from beans soaked in 0.1 M NaHCO3in 15 ethanol. The relationship between the amount of soluble protein and EC was inverse with EC decreasing sharply up to about 60 mg soluble protein/50 mL of flour dispersion. Photomicrographs of air incorporation during emulsion formation are presented
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