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Titolo:
MODIFIED SOY PROTEINS WITH IMPROVED FOAMING AND WATER HYDRATION PROPERTIES
Autore:
WERE L; HETTIARACHCHY NS; KALAPATHY U;
Indirizzi:
UNIV ARKANSAS,DEPT FOOD SCI,272 YOUNG AVE FAYETTEVILLE AR 72704
Titolo Testata:
Journal of food science
fascicolo: 4, volume: 62, anno: 1997,
pagine: 821 -
SICI:
0022-1147(1997)62:4<821:MSPWIF>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
EMULSIFYING PROPERTIES; SOLUBILITY; HYDROPHOBICITY;
Keywords:
SOY PROTEINS; PAPAIN HYDROLYSIS; FUNCTIONAL PROPERTIES; WATER HYDRATION; HYDROPHOBICITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
15
Recensione:
Indirizzi per estratti:
Citazione:
L. Were et al., "MODIFIED SOY PROTEINS WITH IMPROVED FOAMING AND WATER HYDRATION PROPERTIES", Journal of food science, 62(4), 1997, pp. 821

Abstract

Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH > 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general,alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 17:47:19