Agricultural and Biological Chemistry

ISSN: 0002-1369 (Print) (Online) Journal homepage: http://www.tandfonline.com/loi/tbbb19

Whipping and Emulsifying Properties of Soybean

Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka, Masaru Misaki,

Jun Toda, Takeo Wada & Kiyofumi Ishii

To cite this article: Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka, Masaru
Misaki, Jun Toda, Takeo Wada & Kiyofumi Ishii (1972) Whipping and Emulsifying
Properties of Soybean Products, Agricultural and Biological Chemistry, 36:5, 719-727, DOI:
10.1080/00021369.1972.10860321

To link to this article: http://dx.doi.org/10.1080/00021369.1972.10860321

Published online: 09 Sep 2014.

Submit your article to this journal

Article views: 1212

View related articles

Citing articles: 52 View citing articles

Full Terms & Conditions of access and use can be found at

http://www.tandfonline.com/action/journalInformation?journalCode=tbbb19

Download by: [190.240.209.23] Date: 26 September 2017, At: 22:14

 [Agr. Bioi. Chern., Vol. 36, :'-lo. 5, p. 719~727, 1972]

Whipping and Emulsifying Properties of Soybean Productst

By Katsuharu YASUMATSU, Koshichi SAWADA, Shintaro MORITAKA,

Masaru MISAKI, Jun TODA, Takeo W ADA and Kiyofumi ISHII
Food Research Laboratories, Food Products Division,
Takeda Chemical Industries, Ltd., Osab
Received August 13, 1971

Both whipping and emulsifying properties, the characteristic functional properties of

soybean products, were investigated bv using the commercial products in Japan. vYhipping
Downloaded by [190.240.209.23] at 22:14 26 September 2017

properties of the soybean products, expressed by foam expansion and foam stability, were
found to correlate with water dispersible nitrogen, and the resultant fo::tms were stable when
the dissolved proteins were native. Thus, the native defatted soybean flour which cont::tined
native and soluble protein exhibited excellent whipping property. Emulsifying properties
correlated positively with protein and negatively with fiber contents. As soybean protein
isolate and sovbean protein extract are rich in protein and poor in fiber contents, both of
them show good emulsifying functions.

It is generally accepted that soybean protein baked goods. Especially, it is reported in

gives the desirable functional properties to the
finished food products, when it is added to a
variety of foods. Niany researches have bc:en
published on the functions of soybean products
and sufficient knowledges are now available,
on how to use them in food processing.'·"
For example, it is reported that soybean
products possess a suitable property for whip-
ping or aerating agents, and that they are
utilized functionally in the manufacture of
confection, whipped topping, frozen dessert,
ice cream and so on. Soybean products with
sufficient whipping ability are successfully
used as a substitute for egg white in the
formula of the above-mentioned foods. More-
over, in some cases, they are reported to be
3
superior to the egg white. '
Emulsifying property is another important
function of soybean products and owing to
this property, soybean products are utilized
in the industries of meat, ice cream and
t Studies on the Functional Properties of Food-
Grade Soybean Products (Part IV). This report was
presented at the ·"nnual ::VIeeting of the Agricultural
Chemical Society of Japan, Tokyo, April 2, 1971.
U.S.A. that the function gives the soybean
protein an advantage over nonfunctional ex-
tender.''
As reported previously, 51 a series of research
is undertaken to investigate the functional
properties of food-grade soybean products in
relation to both their chemical properties and
their practical food applications. In the pre-
sent report, as Part IV of our serial papers,
whipping and emulsifying properties of soy-
bean products are presented and discussed
based on their chemical and protein properties
51
reported in Part I of this series.
The functional properties of soybean pro-
ducts were investigated in some model systems
in the present study. In order to tell how an
ingredient exerts its function in a given food
system, it may be the real way to incorporate
the ingredients in question into food formula-
tions and produce the finished products. Thus,
considering the utilization pattern of soybean
products, some complex model systems simu-
lating actual food compositions were examined
as well as simple aqueous system. For in-
stance, whipping properties were measured in
 720 K. YASUMATSU, K. SAWADA, S. MORITAKA, M. MISAKI,
the presence of wheat flour or skim milk,
simulating cake mix or ice cream, respectively.
Emulsifying activities were also measured in
such system that contains each one of wheat
flour, skim milk, meat extract or salt. The
results obtained in the complex systems will
fill the gaps between the simple model systems
and actual food products.
All of these experiments were, as reported
previously, 51 carried out by using numerous
powdery soybean products and the results
were mathematically analyzed by the method
of principal component analysis.
Downloaded by [190.240.209.23] at 22:14 26 September 2017
M.\TERIALS Al\D :--1ETHODS
]. kfaterials. Forty-three powdery soybean pro-
ducts, 3 wheat gluten and 3 milk casein were used.
They are all the same as reported in Part I. 51
2. }vfet!zods
Whipping properties. Foam expansions and foam
stability are taken as the indices of whipping pro-
perty.3J Both were measured in the single system
(aqueous solution) and in the complex systems, simulat-
ing foods that contain wheat flour or skim milk.
For measuring whipping ability, various methods
such as shaking method,SJ stirring method3,7J or bub-
bling methodS! have been reported. After preliminary
examination, it was found that the shaking method
was most adequate for the detections of the differences
among products. The procedure is shown as follows.
One percent aqueous suspension of the sovbean product
or of the mixture of the soybean products with either
wheat flour or skim milk powder (1: 1) was prepared.
Fifty ml of the suspension in a 100 ml cylinder was
shaken horizontally for 1 min (6 cycles per second,
5 em amplitude of shaking). The resulting foam
volume (ml) was defined as "foam expansion". After
standing for 30 min, the residual foam volume was
measured again and the result was described as "foam
stability."
Emulsifying properties. Both emulsifying activity
and emulsion stability were taken as the indices of
emulsifying properties and they were evaluated with
or without each of wheat flour, skim milk, meat ex-
tract and sodium chloride. A.fter the published
methodsB,9i were preliminary examined, the following
J. TODA, T. WADA and K. ISHII
procedure was adopted.
For the measurement of emulsifying acttvtty in a
simple system, 7 g of soybean product was suspended
in 100 ml of water and then 100 ml of soybean salad
oil was added to it. The mixture was emulsified
with homomixer (Tokushu Kikakogyo, Type HV-M)
at 10,000 rpm for 1 min. The emulsion obtained was
divided evenly into four 50 ml centrifugal tubes and
centrifuged at 1, 300 g for 5 min. The "emulsifying
activity" was calculated as (the height of emulsified
layerjthe height of whole layer in the centrifugal
tube) x 100°0 .
In the case of the complex system containing either
wheat flour or skim milk, the mixture of 5 g of the
soybean product with 5 g of wheat or skim milk
powder was used instead of 7 g of soybean product
in the simple system. The other procedure was the
same as that of the simple system. The effect of
sodium chloride was measured in the 4°0 salt solution.
Simulating the meat product, the emulsifying acti-
vity was measured with the meat extract which was
prepared by extracting 75 g of ground mutton with
100 ml of 300 sodium chloride solution. One hund-
red ml of water in the single system was substituted
with 20 ml of the extract and 80 ml of water.
To measure the "emulsion stability," the emulsion
prepared by the procedure for emulsifying activity
measurement was heated for 30 min at 80°C, cooled
with tap water for 15 min, divided into four centri-
fugal tubes evenly, and centrifuged at 1, 300 g for
5 min. "Emulsion stability" was expressed as (the
height of remaining emulsified layerjthe height of
whole layer in the tube) x 100(00 ).
RESULTS
/. Whipping properties
Distribution pattern. The whipping pro-
perties of commercial soybean products are
shown as the distribution patterns in Fig. 1.
As seen in Fig. 1, the highest average value
of foam expansion is found in the system
containing skim milk, the second highest in
the single system, and the lowest in the wheat-
containing system. The similar trend was
observed in the foam stability.
Principal component analysis. The correlation
coefficients among the parameters on whipping
 Whipping and Emulsifying Properties of Soybean Products 721

Single system + Wheat flour + Skim milk

20 ~ 20 + 20 t
Foam
expansion 10
10

• 0

20

Foam
Downloaded by [190.240.209.23] at 22:14 26 September 2017

stability
10

FIG. I. Whipping Properties of Comm~rcial Products.

Abscissa; whipping properties.
Ordinate; number of the products.
<-; values without addition of commercial products.

TABLE I. CORRELATION COEFFICIENTS AMONG WHIPPING PROPERTIES.

2 3 4 5 6
-~---

Foam expansion
I Single system
2 + \Vheat flour 0.94
3 +Skim milk powder 0. 79 0. 77
Foam stability
4 Single system 0.84 0.69 0.58
5 +Wheat flour 0. 73 0.66 0.60 0. 79
6 +Skim milk powder 0.55 0.46 0.68 0.65 0.63

properties were calculated and the matrix is
shown in Table I.
To understand the features of each sample
in more simplified concept, the principal com-
ponent analysis was subjected to this correla-
tion matrix, showing the result in Table II.
The meaning and the validity of the analysis
were discussed in detail in our previous re-
port. 51
Table II exhibits that 85°0 of total variances
is explained by two components, which means
that the whipping properties of the commer-
cial soybean products can substantially be
condensed in the two dimensional space.
The meaning of each component was m-
vestigated next. To the first component, all
of the parameters contribute positively, which
means that the first component is representing
the overall whipping properties. To the
second component, the parameters on foam
expansion contribute negatively, and those on
foam stability contribute positively. There-
fore, the second component can be understood
as the component showing the contrast be-
 722 K. YASUMATSU, K. SAWADA, S. MORITAKA, M. MISAKI, J. TODA, T. WADA and K. ISHII

tween foam expansion and foam stability.

Anyway, by these principal component ana-
lysis, it becomes clear that the whipping pro- ml
perties could be represented by the following 0
100 0
two characterisicts, -one is the overall foam
expansion regardles of the system in which
.~
:.0
TABLE II. CONTRIBUTION OF PARAMETERS ON "'
WHIPPING PROPERTIES TO THE "'
E
50
PRINCIPAL COMPONENTS. "'
0
!i..

Components
Parameters
II
Downloaded by [190.240.209.23] at 22:14 26 September 2017

D
Foam expansions
50 100 !50 ml
single system 0.4+7 -0.349
+wheat flour 0.418 -0.519 Foam expansion
+skim milk powder 0.402 -0.079 FIG. 2. Correlation between Foam Expansion and
Foam stabilities Foam Stability.
single system 0.417 0.129 The symbols of the classification by processing
+wheat flour 0.403 0.221 methods are as follows;
+skim milk powder 0.357 0.733 • - • soy protein isolate; 6 - 6 soy protein extract;
®-® soy protein concentrate; 0-0 defatted soy
Contribution ( 0 0 ) 74.5 10.7 flour; x- x fat-containing product; 0-0 other
Accumulated contribution (Oo) 74.5 85.2 product.

TABLE III. CORRELATION COEFFICIENTS BETWEEN WHIPPING PROPERTIES

AND CHEMICAL COMPOSITIONS, PROTEIN PROPERTIES.

Single system +Wheat flour +Skim milk

Expansion stability Expansion stability Expansion stability

Crude ash 0.46 0.48 0.34 0.16 0.36 0.22

Crude fat -0.62 -0.47 -0.62 -0.45 -0.86 -0.58
Chemical Crude fiber -0.23 -0.14 -0.32 -0.03 -0.23 0.10
compositions
Crude protein 0.22 0.05 0.30 0.21 0.40 0.15
:'\-free extract -0.06 0.06 -0.13 -0.13 -0.18 -0.01
~·-~-·

Water dispersible-!\ 0.46 0.34 0.56 0.47 0.34 0.08

{ 3°o !'\aCI 0.60 0.37 0. 73 0.41 0.34 -0.04
J pH 2.0 0.25 0.12 0.41 0.27 0.15 -0.02
Dispersible

l pH 2.2 0.06 -0.10 0.22 0.00 -0.01 -0.10

njtrogen 111
Protein pH 2.5 0.60 0.59 0.45 0.37 0.43 0.17
properties pH 11 0.43 0. 32 0.51 0.45 0.37 0.17
Amount of native protein 0.05 0.28 -0.02 0.37 -0.21 -0.11
Phosphatase 0.35 0.46 0.30 0.60 0.11 0.25
Crease 0.42 0.59 0.37 0. 78 0.17 0.32
Trypsin inhibitor 0.29 0.44 0.23 0.64 0.11 0.34
~
---"~""'"~
~·-------
 Whipping and Emulsifying Properties of Soybean Products 723

the expansion is measured, and the other is
foam stability.
For the commercial soybean products, the
sum of foam expansions was plotted against
the sum of foam stabilities which is shown
in Fig. 2.
The classifications by the processing methods
reported in Part I of this series 51 are also in-
dicated in Fig. 2. It is easily recognized that
some of the defatted soy flour show high
value both in foam expansion and in foam
stability. With reference to their protein pro-
Downloaded by [190.240.209.23] at 22:14 26 September 2017
the calculation of the correlation coefficients,
the results being shown in Table III. Large
negative correlation coefficients were observed
between whipping properties and fat content.
Moreover, it is interesting to see that the dis-
persible nitrogen correlates more highly with
the foam expansion than with foam stability,
and that the parameters concerning the degree
of protein denaturation like those of enzyme
acttv1hes, on the contrary, correlate more
highly with the foam stability than with foam
expansion.

perties reported in Part I, 5 1 it was found that

they were all native defatted soy flour. On
the other hand, the fat-containing products
had the lowest whipping properties.
Correlation between chemical components and
whipping properties. The whipping properties
of the commercial soybean products were ex-
amined in relation to both their chemical
components and their protein properties. The
data reported in Part I 5 ' were also used for
II. Emulsifying properties
Distribution pattern. The emulsifying pro-
perties of commercial soybean products were
measured and their distribution patterns are
shown in Fig. 3. The addition of soybean
products, in general, improves the emulsifying
properties.
Principal component analysis. The matrix of

Emulsion stability Emulsifying activity

Emulsifying activity
20 (Single system) 20 ( +NaCI)
20 (Single system)

10

Emulsifying activity Emulsifying activity

Emulsifying activity 20 (+Meat extract)
20 20 (+Skim milk)
(+Wheat flour)

10

40

FIG. 3. Emulsifying Properties of Commercial Products.

Abscissa; emulsifying properties.
Ordinate; number of the products.
•-; values without addition of commercial products.
 7~1 K. YASUMATSU, K. SAWADA, S. MORITAKA, M. MISAKI, J. TODA, T. WADA and K. ISHII

TABLE IV. CORRELATION COEFFICIENTS AMONG EMULSIFYING PROPERTIES.

2 3 4 5 6

Emulsifying activities
single system
•)
+wheat Hour 0.91
3 +skim milk powder 0.90 0.91
+ +meat extract 0. 73 0.69 0.67
5 +salt 0.60 0.48 0.+7 0. 78
6 Emulsion stability 0.82 0.73 0.71 0.57 0.47
-----···

correlation coefficients among the parameters component, the emulsifying activities in the
on emulsifying properties is shown in Table meat extract and salt solution contribute
Downloaded by [190.240.209.23] at 22:14 26 September 2017

IV negatively and those in the simple aqueous

These parameters correlate highly with each solution, wheat flour and skim milk contribute
other, which means that, roughly speaking, positively. Hence, the difference of emulsify-
the samples with high emulsifying abilities ing properties in these systems can be clearly
in the simple model system also show the shown on the second component.
high emulsifying abilities in the complex By using the results of principal component
system. analysis, the emulsifying functions of com-
In order to see the results in more detail, mercial soybean products are exhibited on the
the principal component analysis is subjected first and second component plane (Fig. 4).
to this correlation matrix, the results being It is seen that, in general, the soy protein
shown in Table V isolate and soy protein extract show high
Above 88;'0 of the total variance can be ex- values on the first component, i.e., both soy
plained by the first two components. To the proteins are good in emulsifying function.
first component, all parameters contribute Moreover, some of the soy protein extract
positively. Therefore, the first component have negative value of the second component,
could be understood to be representing the while the soy protein isolate has positive value.
general emulsifying property. To the second Accordingly, some soy protein extract seem
to be superior in this function to the soy pro-
TABLE V. CONTRIBUTION OF PARAMETERS ON
EMULSIFYING PROPERTIES TO THE
tein isolate when the edible salt coexists.
PRINCIPAL COMPONENTS.
Correlation between chemical components and
Components emulsifying properties. The correlation coe:fii-
Parameters cients between emulsifying properties and
II
chemical or protein properties, reported in
Emulsifying activities Part I of this series, 5 ' are shown in Table VI.
single system 0.+53 0.165 All emulsifying properties correlate posi-
+"·heat Hour 0.43+ 0.282 tively with the amount of dispersible nitrogen
+skim milk powder 0.429 0.290 and negatively with crude fiber contents.
meat extract 0.398 -0.449
+salt 0.334 -0.734
Emulsion stability 0.392 0.262 DISCUSSIONS

Contribution ("o) 75.3 13.4

I. Whipping properties
Accumulated contnbution (De) 75.3 88.7
Commercial soybean products are generally
 Whipping and Emulsifying Properties of Soybean Products 725

Emulsifying activity
(Single system, wheat flour, skim milk)
II
+3

••

0
0
c. 0
•
0 c.
OX
0
tJ
X
ae:.
0 c.
)( 0
)( •
-5 QD
0
l:l
r:f
0
D

A
, +5
I Over all
emulsifying
activity
X
L:..
ua
L:..
Downloaded by [190.240.209.23] at 22:14 26 September 2017

-3
Emulsifying activity
(Salt, meat extract)
FIG. 4. Emulsifying Properties of Commercial Products on the First and Second
Principal Component Plane.
The major contributing parameters to each component are indicated in
Figure. The symbols of the classification by the processing method are as
follows;
e-e soy protein isolate, to.-6 soy protein extract, ®-® soy protein
concentrate, 0-0 defatted soy flour, x fat-containing product and 0-0
other product.

TABLE VI. CORRELATION COEFFICIENTS BETWEEN EMULSIFYING PROPERTIES

AND CHEMICAL COMPOSITIONS, PROTEIN PROPERTIES.
.~-------

Single system Emulsifying activities

Emulsifying Emulsion +Wheat +Skim +Meat

stability +NaCI milk extract
activity flour
-~-~~~-- ------ --~---

Crude ash 0.07 0.22 0.12 0.04 0.04 0.19

Crude fat -0.20 -0.16 -0.09 -0.21 -0.21 -0.05
Chemical Crude fiber -0.54 -0.36 -0.34 -0.48 -0.46 -0.46
compositions
Crude protein 0.52 0.41 0.06 0.47 0.54 0.23
N-free extract -0.49 -0.41 -0.03 -0.43 -0.50 -0.20
-- ----~---------,---~---
-------

Water dispersible-N 0.82 0.58 0.52 0.86 o. 75 0.66

300 l\aCl 0.35 0.32 0.36 0.40 0.27 0.41
pH 2.0 0.49 0.41 0.23 0.51 0.47 0.26

Protein
Dispersible
nitrogen in
pH 2.5
I
f pH2. 2 0.26
-0.02
0.16
-0.06
0.69
0.09
0.05
0.43
0.31
-0.08
0. 77
0.27
-0.02
0. 70
0.16
0.06
0.50
properties pH 11.0 0.77
Amount of native protein -0.08 -0.02 0.24 -0.11 -0.18 0.00
Phosphatase 0.10 -0.05 0.36 0.05 -0.04 0.12
Urease 0.08 0.14 0.36 0.06 -0.04 0.02
Trypsin inhibitor -0.09 0.00 0.17 -0.10 -0.17 -0.23
 n6 K. YASUMATSU, K. SAWADA, S. MORITAKA, M. MISAKI, J. TODA, T. WADA and K. ISHII

classified by their processing method. They using the results of principal component an-
are soy flour, soy protein extract, soy protein alysis. As was described in experimental re-
concentrate and soy protein isolate, with in- sults, the first component represents overall
creasing order of protein contents. 1 ' 2 ' 10 1 Their emulsifying properties and the second com-
processing methods were described briefly in ponent shows the contrast among the model
Part I of this series. 51 system. Now it is interesting to note in Fig.
The whipping properties of various soybean 4 that both of soy protein isolate and soy pro-
products are shown in Fig. 2 with reference tein extract have high scores on the first com-
to their processing methods. While Fig. 2 ponent, but that the former is positive and
shows that the foam stability is roughly pro- the ·latter is negative on the second com-
portional to the foam expansion, some pro- ponent. This means that both have good
ducts such as the soy protein extract exhibit function of emulsification, but the soy protein
poor foam stabilities in spite of their high extract is superior to the soy protein isolate
Downloaded by [190.240.209.23] at 22:14 26 September 2017

foam expansions. This fact could be well in the system in the presence of sodium
explained by inspecting the correlation coeffi- chloride.
cients shown in Table III. That is, the foam As shown in Table VI, the emulsifying pro-
expansion correlates highly with the disper- perties in all systems correlate well positively
sibilities of protein, but the foam stability with the protein content and negatively with
correlates highly with the amount of native the fiber content. Both the soy protein isolate
protein or enzyme activities. To produce high and extract are produced after the removal
foam expansion, high dispersibility of protein of spent meal (Okara), so that they are low
is one of the requisite, but to make the foam in fiber content and rather rich in protein
stable, the degree of denaturation is the more content. Their high emulsifying activities
contributing factor than the dispersibility of can be easily deduced from their chemical
protein. The soy protein extract dissolve well components.
in all model systems tested in this experiment, Johnson, 21 Inklaar and Fortuin 81 reported
but they are generally heat-treated during that the water-soluble nitrogen could be taken
their processing, so that they show rather poor as the index of the quality of soybean pro-
stability in spite of their high foam expan- ducts as emulsion stabilizer. Our investiga-
swns. tion shown in Table VI reveals the same re-
As seen also in Fig. 2, some defatted soy sults, i.e. the high correlation coefficients were
flour specimens possess high values on both observed between dispersible nitrogen and
foam expansion and foam stability. It is re- emulsifying properties.
ported in Part I of this series 51 that the de-
Acknowledgement. The authors are grateful to Dr.
fatted soy flour could be divided into two
K. Tanaka for the permission of publishing this re-
groups by their protein properties-one is na- port. The authors wish to express their thanks to
tive and another is denatured. The defatted Mr. J. Naka for his interest throughout this research
soy flour specimens having excellent whipping and also thanks to Mrs. N. Yamamoto and Mr. T.
properties are all native ones, which means Tawada for their technical assistance.
they have native and easily dispersible protein.
Their high abilities of whipping can be under- REFERENCES
standable from their protein properties.
I) W. ]. Wolf, ]. Agr. Food Chern., 18, 969 (1970).
2) D. W. Johnson, ]. Am. Oil Chemists' Soc., 47,
11. Emulsifying properties 402 (1970).
The emulsifying properties of commercial 3) A. C. Eldridge, P. K. Hall and W. J. Wolf,
soybean products are shown in Fig. 4, by Food Techno[., 11, 1592 (1963).
 Whipping and Emulsifying Properties of Soybean Products 727

4) J.
Rakosky, Jr., ]. Agr. Food Chern., 18, 1005
(1970).
5) K. Yasumatsu et a!., Agr. Bioi. Chern., 36, 523
(1972).
6) T. Sasaki, Bull. Chern. Soc. japan, 13, 669 (1938).
7) R. :-.lakamura et al., .Vippon Nogeikagaku Kaishi,
Downloaded by [190.240.209.23] at 22:14 26 September 2017
23, 103 (1969).
8) P. A. Inklaar and J. Fortuin, Food Techno!., 23,
103 (1969).
9) .·\. :-1. Pearson eta!., ibid., 13, 1841 (1965).
10) S. Ota and H. Aoki, Chori-Kagaku, 1, 34 (1968).