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Effect of addition of defoamer on functional properties of soybean protein isolate
  
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KeyWord:defoamer  soybean protein isolate  functional property
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LIU Jun， HE Dongping, WANG Hongcai，etc  
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Abstract:
      The effects of the dosage of defoamer on the functional properties of soybean protein isolate were studied in soybean protein isolate processing process, including gel strength, water holding ability, foaming ability, foam stability, oil absorption ability and loose density of soybean protein isolate, and the soybean protein isolate with different defoamer dosages was applied in tofu to verify the property of the product.The results showed that with the dosage of defoamer increasing, the gel strength and oil absorption ability of soybean protein isolate increased, but the water holding ability, foaming ability and foam stability decreased. When the defoamer was not added or the dosage of defoamer was 0.7 kg/m3, the tissue state and taste of soybean protein tofu were worse.
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