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Modification of surface charges of soy protein by phospholipids

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Lecithin is used to prevent soy protein isolates from clumping in food processing. A PenKem Inc. System 3000 Electrokinetic Analyzer was used to investigate how the phospholipid modified the surface charge of soy protein. Electrophoretic mobility-pH curves showed that a commercial soy lecithin lowered the isoelectric point (pI) and increased the electrical mobility of soy protein more than did a pure phosphatidylcholine. The modification of the surface charge of the protein was a function of the phospholipid added. Lecithinated soy isolate was more negatively charged and thus more dispersible in water than the nonlecithinated soy control.

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Authors and Affiliations

  1. Kraft Inc. R&D, 801 Waukegan Rd., 60025, Glenview, IL

    W. S. Chen & W. G. Soucie

Authors
  1. W. S. Chen
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  2. W. G. Soucie
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Chen, W.S., Soucie, W.G. Modification of surface charges of soy protein by phospholipids. J Am Oil Chem Soc 62, 1686–1689 (1985). https://doi.org/10.1007/BF02541666

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  • DOI: https://doi.org/10.1007/BF02541666

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