XANTHAN GUM EFFECTS ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY PROTEIN ISOLATE

The effect of xanthan gum (XG) on solubility and emulsifying propertie s of soy protein isolate (SPI) was evaluated. The solubility of SPI wa s increased by addition of XG (P<0.05). The emulsifying activity of SP I-XG was 4 times higher than that of SPI or XG alone (P<0.05) and simi lar to that of bovine serum albumin (BSA) (P<0.05). The emulsifying st ability of SPI-XG dispersions was respectively 3 and 2 times higher th an that of SPI and BSA (P<0.05). The solubility and emulsifying proper ties of SPI-XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85 degrees C, 1 hr ).