Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate

The effect of xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p 0.05). The emulsifying stability of SPI-XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p < 0.05). The solubility and emulsifying properties of SPI-XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).