Study of the emulsibility in the mixed system between myofibrillar protein and soy protein isolates

A mixed system of myofibrillar protein and soy protein isolates was made by adding modified soy protein isolates heated at 95℃ for 90 min in this study.On the basis of one- factor experiments, 3 factors were adopted to design the experiments and the response surface analysis of emulsibility of the mixed system. A second order quadratic equation for EAI was studied. After analyzing the significance of various factors and interactions, the optimal reaction conditions of improving emulsibility of the mixed system were concluded as follows: protein proportion was 1∶4.4, Na Cl concentration was 0.46 mol / L, homogeneous time was 70 s.Under the optimal conditions, the EAI of the mixed system between myofibrillar protein and soy protein isolates was 22.42m2/g.