Soybean proteins emulsifying capacity

In meat emulsions, a specific soluble fraction of proteins was shown to function as the key emulsifier (22). However, Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower protein concentrates or isolates in emulsification capacity. These authors suggest that nonprotein constituents of seeds may contribute to the formation of emulsions and aid in the formation of whipped foams. 

Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower concentrates or isolates In emulsion capacity. McWatters and Cherry (9) compared select functional properties of defatted soybean, peanut, field pea, and pecan flours and showed that major seed storage proteins were important in emulsifying and foaming properties. Protein solubility was related to the quality of the emulsions and foams. Behavioral characteristics contributed by nonprotein components that occur naturally In the seeds, especially carbohydrates, were Implicated. 

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