Abstract: In this paper,soy protein isolate (SPI) was utilized as the main raw material.While the SPI solution was heated and sheared with a high speed,the product with similar sensory characteristics to the fat was produced.Based on the results of single-factor experiments,a quadratic regression model was established with the help of two factors central composite experimental design and the response surface method.In this study,the heating temperature and protein concentration were used as the main analytical factors,and the viscosity and emulsion stability of SPI solution were evaluated.The optimal technological conditions of fat mimetic made from SPI were confirmed as follows:protein concentration 9.10%,heating temperature 79.6 ℃,heating time 10 min and homogeneity time 40 s.Under those conditions,the viscosity and emulsion stability of SPI solution were 46.8 mPa·s and 49.15 min,respectively,which was reasonably consistent with the vegetable oil derived from the markets.

Key words: soy protein isolate, fat mimetic, shear, rheological behavior, emulsion stability