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Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products

✍ Scribed by Wu Wu; N. S. Hettiarachchy

Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
616 KB
Volume
1
Category
Article
ISSN
1097-3958

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## Background: Defatted peanut meal, a protein-rich by-product from the oil extraction industry, is underutilised owing to its inferior functional properties. in this study, transglutaminase (tgase) crosslinking and proteolysis were used to improve the emulsifying properties of peanut protein isola