Abstract
Emulsification is an important functional characteristic of soybean protein, but the emulsifying ability and stability of natural soybean protein are not ideal, which limits its application in food. This paper mainly studies the application of other emulsifiers in the production of soybean protein, and studies the properties of the final product, in order to optimize the preparation technology of soybean protein, to provide new ideas for the development of high emulsifying soybean protein products and expand the scope of soybean protein application. The paper points out that soybean protein products with high emulsification can be obtained by the complex reaction of sucrose ester with the modified soybean protein as the main raw material.
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