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INFLUENCE OF pH AND SALT CONCENTRATION ON NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOUR

✍ Scribed by KAY H. McWATTERS; MAC R. HOLMES

Book ID
108803914
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
663 KB
Volume
44
Category
Article
ISSN
0022-1147

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## Abstract The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the m