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Functional properties and protein extractability of dielectric heated soybeans

✍ Scribed by Horváth, E. ;Czukor, B.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
386 KB
Volume
34
Category
Article
ISSN
0027-769X

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✦ Synopsis

Functional properties and protein extractability of dielectric heated soybeans

E. HORV~TH and B. CZUKOR

Soybeans with innata moisture (10%) and with moisture of 20% were treated in a dielectric heater up to final temperatures of soybeans 107 "C and 127 "C respectively. Functional properties and protein extractability of soybeans were determined. Water absorption capacity increased, fat absorption capacity, emulgation properties and Nitrogen Solubility Index of soy decreased after dielectric heating. The extractability of proteins by the methods of OSBORNE as well as THAN and SHIBASAKI also decreased. The buffer containing sodiumdodecyl sulphate and 2-mercapto-ethanol, could disrupt a part of bondings resulted during dielectric heat treatment.

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