بررسي اثر زانتان و كاراگينان بر خواص حلاليت ايزوله پروتيين سويا

Evalution of effect of xanthan and carraginan on solubility of soy bean protein isolate

The growing demand for food proteins with good nutritional value and superior properties provide an opportunity for increasing the utilization of soy protein in food applications. Soy protein isolate (SP1) is a good source of protein but it doesnʹt solve in water and has a bad taste. In this research the effect of xanthan and carrageenan on the precipitation, serum and nitrogen solubility( NS) was studied. The combination of xanthan (X)(0, 0.04, 0.09 and 0.13%) and carrageenan( C)( 0, 0.03, 0.07 and 0.09%) was used.Statistical results showed that the samples of (X=0.13%, C=0%), (X=0.13%, C=0.07%), (X=0.13%, C=0.09%) and (X=0.09%, C=0.09%) had the worse volume of precipitation and serum and the most amount of nitrogen solubility.