Investigation of emulsion stability in Soybean protein isolates – Soybean oil – Water system

Abstract

The objective of this study is to investigate emulsion stability between soybean oil-water-soybean protein isolate (SI) system. The protein added as stabilizing emulsion, with different quantity 1 and 3 percent. Thermodynamic parameters Gibbs free energy, enthalpy and entropy for each emulsion were calculated. The samples of emulsions prepared with different pH interval. Microscopic observations and turbidity of all emulsions were prepared and used for determined stability of presented emulsions.