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Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products

โœ Scribed by Nana Wu; Lijuan Wang; Xiaoquan Yang; Shouwei Yin; Zi Teng; Erli Zheng

Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
439 KB
Volume
88
Category
Article
ISSN
0003-021X

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## Abstract The physical and functional properties of pea and soy bean protein concentrates, and soy bean isolate were investigated. Pea protein concentrate had good lipophilic properties. High fat absorption capacity was confirmed by the small cooking weight losses of meat model systems containing