Physicochemical properties of dry-heated soy protein isolate–dextran mixtures

Soy protein isolate–dextran mixtures were incubated for up to three weeks and an improvement of their ability to stabilize emulsions against creaming, giving emulsions with lower droplet size, at pH values near the protein isoelectric point, was observed. Analysis of the adsorbed protein fraction indicated that the protein–polysaccharide hybrid can adsorb, together with the other mixture constituents, at the interface, during emulsion formation and in this way may contribute to droplet stabilization by enhancing repulsive steric forces by interpenetrating neighbouring droplets and polysaccharide chains.