Table 1.

High hydrostatic pressure treatment conditions for Box–Behnken experimental design and obtained functional properties of soy protein isolate powder.

Order	Pressure (MPa)	Time (min)	SPI/Water Ratio	Water Holding Capacity (g/g)	Emulsifying Activity Index (m2/g)	Solubility (%)
1	200	20	1:4	4.63 ± 0.19	24.10 ± 0.52	12.6 ± 1.2
2	400	30	1:8	3.91 ± 0.05	18.40 ± 0.59	20.1 ± 1.7
3	400	20	1:4	3.77 ± 0.15	13.86 ± 1.24	11.8 ± 0.4
4	300	30	1:12	4.43 ± 0.29	20.33 ± 1.49	24.5 ± 0.8
5	300	20	1:8	5.04 ± 0.05	27.34 ± 0.93	33.8 ± 4.1
6	300	20	1:8	5.26 ± 0.31	27.13 ± 1.21	30.6 ± 2.3
7	200	30	1:8	4.88 ± 0.65	22.02 ± 1.24	18.7 ± 1.9
8	200	10	1:8	4.98 ± 0.15	23.49 ± 1.01	16.7 ± 3.3
9	300	10	1:12	4.37 ± 0.32	18.26 ± 0.31	26.7 ± 2.7
10	300	10	1:4	4.80 ± 0.47	22.64 ± 0.39	13.1 ± 1.6
11	300	20	1:8	5.02 ± 0.48	25.40 ± 0.12	29.6 ± 4.5
12	300	30	1:4	3.67 ± 0.11	20.75 ± 0.11	24.2 ± 2.6
13	300	20	1:8	5.11 ± 0.26	25.70 ± 0.87	31.9 ± 2.8
14	400	10	1:8	4.03 ± 0.03	18.37 ± 1.24	19.0 ± 1.2
15	300	20	1:8	5.09 ± 0.28	27.85 ± 1.39	32.3 ± 2.6
16	200	20	1:12	4.73 ± 0.75	22.65 ± 1.12	24.6 ± 3.4
17	400	20	1:12	4.76 ± 0.49	15.94 ± 0.78	19.3 ± 3.7