THE FUNCTIONAL-PROPERTIES OF SOY PRODUCTS

The commercial production of soy proteins (soy flour, soy protein conc entrate and soy protein isolate) causes physico-chemical changes which affect their functional properties. These properties are very importa nt when using soy proteins in finely comminuted meat products and ther efore need to be studied carefully. Some of the basic properties, such as swelling, gelling and emulsification, were examined and interprete d in model systems of eight different commercial soy protein products (soy protein concentrates and soy protein isolates). It is necessary t o know the fundamental properties and the structural build-up of the p rotein if one is to be able to predict possible fields of application and to indicate the role of the protein in the end product.