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.

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 [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
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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 U.S.A. that the function gives the soybean
finished food products, when it is added to a protein an advantage over nonfunctional ex-
variety of foods. Niany researches have bc:en tender.''
published on the functions of soybean products As reported previously, 51 a series of research
and sufficient knowledges are now available, is undertaken to investigate the functional
on how to use them in food processing.'·" properties of food-grade soybean products in
For example, it is reported that soybean relation to both their chemical properties and
products possess a suitable property for whip- their practical food applications. In the pre-
ping or aerating agents, and that they are sent report, as Part IV of our serial papers,
utilized functionally in the manufacture of whipping and emulsifying properties of soy-
confection, whipped topping, frozen dessert, bean products are presented and discussed
ice cream and so on. Soybean products with based on their chemical and protein properties
51
sufficient whipping ability are successfully reported in Part I of this series.
used as a substitute for egg white in the The functional properties of soybean pro-
formula of the above-mentioned foods. More- ducts were investigated in some model systems
over, in some cases, they are reported to be in the present study. In order to tell how an
3
superior to the egg white. ' ingredient exerts its function in a given food
Emulsifying property is another important system, it may be the real way to incorporate
function of soybean products and owing to the ingredients in question into food formula-
this property, soybean products are utilized tions and produce the finished products. Thus,
in the industries of meat, ice cream and considering the utilization pattern of soybean
products, some complex model systems simu-
t Studies on the Functional Properties of Food-
lating actual food compositions were examined
Grade Soybean Products (Part IV). This report was
presented at the ·"nnual ::VIeeting of the Agricultural
as well as simple aqueous system. For in-
Chemical Society of Japan, Tokyo, April 2, 1971. stance, whipping properties were measured in
 720 K. YASUMATSU, K. SAWADA, S. MORITAKA, M. MISAKI, J. TODA, T. WADA and K. ISHII

the presence of wheat flour or skim milk, procedure was adopted.

simulating cake mix or ice cream, respectively. For the measurement of emulsifying acttvtty in a
Emulsifying activities were also measured in simple system, 7 g of soybean product was suspended
such system that contains each one of wheat in 100 ml of water and then 100 ml of soybean salad
oil was added to it. The mixture was emulsified
flour, skim milk, meat extract or salt. The
with homomixer (Tokushu Kikakogyo, Type HV-M)
results obtained in the complex systems will
at 10,000 rpm for 1 min. The emulsion obtained was
fill the gaps between the simple model systems divided evenly into four 50 ml centrifugal tubes and
and actual food products. centrifuged at 1, 300 g for 5 min. The "emulsifying
All of these experiments were, as reported activity" was calculated as (the height of emulsified
previously, 51 carried out by using numerous layerjthe height of whole layer in the centrifugal
powdery soybean products and the results tube) x 100°0 .
were mathematically analyzed by the method In the case of the complex system containing either
of principal component analysis. wheat flour or skim milk, the mixture of 5 g of the
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soybean product with 5 g of wheat or skim milk

powder was used instead of 7 g of soybean product
M.\TERIALS Al\D :--1ETHODS
in the simple system. The other procedure was the
]. kfaterials. Forty-three powdery soybean pro- same as that of the simple system. The effect of
ducts, 3 wheat gluten and 3 milk casein were used. sodium chloride was measured in the 4°0 salt solution.
They are all the same as reported in Part I. 51 Simulating the meat product, the emulsifying acti-
vity was measured with the meat extract which was
2. }vfet!zods prepared by extracting 75 g of ground mutton with
100 ml of 300 sodium chloride solution. One hund-
Whipping properties. Foam expansions and foam red ml of water in the single system was substituted
stability are taken as the indices of whipping pro- with 20 ml of the extract and 80 ml of water.
perty.3J Both were measured in the single system To measure the "emulsion stability," the emulsion
(aqueous solution) and in the complex systems, simulat- prepared by the procedure for emulsifying activity
ing foods that contain wheat flour or skim milk. measurement was heated for 30 min at 80°C, cooled
For measuring whipping ability, various methods with tap water for 15 min, divided into four centri-
such as shaking method,SJ stirring method3,7J or bub- fugal tubes evenly, and centrifuged at 1, 300 g for
bling methodS! have been reported. After preliminary 5 min. "Emulsion stability" was expressed as (the
examination, it was found that the shaking method height of remaining emulsified layerjthe height of
was most adequate for the detections of the differences whole layer in the tube) x 100(00 ).
among products. The procedure is shown as follows.
One percent aqueous suspension of the sovbean product
RESULTS
or of the mixture of the soybean products with either
wheat flour or skim milk powder (1: 1) was prepared. /. Whipping properties
Fifty ml of the suspension in a 100 ml cylinder was
shaken horizontally for 1 min (6 cycles per second, Distribution pattern. The whipping pro-
5 em amplitude of shaking). The resulting foam perties of commercial soybean products are
volume (ml) was defined as "foam expansion". After shown as the distribution patterns in Fig. 1.
standing for 30 min, the residual foam volume was
As seen in Fig. 1, the highest average value
measured again and the result was described as "foam
of foam expansion is found in the system
stability."
containing skim milk, the second highest in
Emulsifying properties. Both emulsifying activity the single system, and the lowest in the wheat-
and emulsion stability were taken as the indices of containing system. The similar trend was
emulsifying properties and they were evaluated with observed in the foam stability.
or without each of wheat flour, skim milk, meat ex-
tract and sodium chloride. A.fter the published Principal component analysis. The correlation
methodsB,9i were preliminary examined, the following 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
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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 cial soybean products can substantially be
shown in Table I. condensed in the two dimensional space.
To understand the features of each sample The meaning of each component was m-
in more simplified concept, the principal com- vestigated next. To the first component, all
ponent analysis was subjected to this correla- of the parameters contribute positively, which
tion matrix, showing the result in Table II. means that the first component is representing
The meaning and the validity of the analysis the overall whipping properties. To the
were discussed in detail in our previous re- second component, the parameters on foam
port. 51 expansion contribute negatively, and those on
Table II exhibits that 85°0 of total variances foam stability contribute positively. There-
is explained by two components, which means fore, the second component can be understood
that the whipping properties of the commer- 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
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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 the calculation of the correlation coefficients,
foam stability. the results being shown in Table III. Large
For the commercial soybean products, the negative correlation coefficients were observed
sum of foam expansions was plotted against between whipping properties and fat content.
the sum of foam stabilities which is shown Moreover, it is interesting to see that the dis-
in Fig. 2. persible nitrogen correlates more highly with
The classifications by the processing methods the foam expansion than with foam stability,
reported in Part I of this series 51 are also in- and that the parameters concerning the degree
dicated in Fig. 2. It is easily recognized that of protein denaturation like those of enzyme
some of the defatted soy flour show high acttv1hes, on the contrary, correlate more
value both in foam expansion and in foam highly with the foam stability than with foam
stability. With reference to their protein pro- expansion.
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perties reported in Part I, 5 1 it was found that

they were all native defatted soy flour. On II. Emulsifying properties
the other hand, the fat-containing products
had the lowest whipping properties. Distribution pattern. The emulsifying pro-
perties of commercial soybean products were
Correlation between chemical components and measured and their distribution patterns are
whipping properties. The whipping properties shown in Fig. 3. The addition of soybean
of the commercial soybean products were ex- products, in general, improves the emulsifying
amined in relation to both their chemical properties.
components and their protein properties. The
data reported in Part I 5 ' were also used for 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
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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:..
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-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
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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 23, 103 (1969).
(1970). 8) P. A. Inklaar and J. Fortuin, Food Techno!., 23,
5) K. Yasumatsu et a!., Agr. Bioi. Chern., 36, 523 103 (1969).
(1972). 9) .·\. :-1. Pearson eta!., ibid., 13, 1841 (1965).
6) T. Sasaki, Bull. Chern. Soc. japan, 13, 669 (1938). 10) S. Ota and H. Aoki, Chori-Kagaku, 1, 34 (1968).
7) R. :-.lakamura et al., .Vippon Nogeikagaku Kaishi,
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