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A study was conduted to investigate the effects of phosphate salts (Na₂HPO₄ and K₂HPO₄) on the emulsion stability of soy protein isolate (SPI) in terms of the salts concentration and addition order. When phosphates were added before emulsification, emulsion stability (ES) of SPI was improved at the concentration of 10 mM, while ES was decreased by addition of phosphates after emulsification. At high phosphate concentrations, ES of SPI was decreased by the addition of phosphates, regardless of the addition order. ES of SPI at the isoelectric point (pH 4.5) or in the presence of CaCl₂ was greatly enhanced by the phosphates. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solutibility and emulsion stability of SPI(Received March 14, 1992, accepted April 24, 1992).
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