The emulsifying properties of an undenatured potato protein concentrate (PPC) have been studied in a model system. Emulsification capacity, emulsion activity and stability and emulsion viscosity were studied under a wide variety of conditions. PPC proved to be superior in all cases to commercial soy isolate except for emulsion viscosity with the same amount of oil added. The emulsification capacity of PPC could be even further improved (50%) by removal of low molecular components by dialysis. The present results indicate that PPC might be considered as a replacement for soy isolate in food formulations.
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Holm et al. (1980) studied this question.
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