Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates

ABSTRACT Solubility and water absorbing capacity of commercial soy protein isolates were correlated with structural parameters. The physico‐chemical properties studied were degree of protein denaturation, surface hydrophobicity and sulfhydryl groups. The results indicated that solubility and water absorption were affected differently as the parameters were varied. These functional properties depended on more than one structural parameter. Solubility in 0.2M NaCl solution provided information about the degree of denaturation of soybean protein isolates. Isolates with highly denatured proteins, high surface hydrophobicity, low solubility in 0.2M NaCl solution and low SH exhibited the highest water absorbing capacity.