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Functional properties of hydrothermally cooked soy protein products

✍ Scribed by Chunyang Wang; Lawrence A. Johnson

Publisher: Springer-Verlag
Year: 2001
Tongue: English
Weight: 103 KB
Volume: 78
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-001-0242-y

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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