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pH-Induced Modifications in the Thermal Stability of Soybean Protein Isolates

✍ Scribed by Petruccelli, Silvana; Añón, María Cristina

Book ID
126911826
Publisher
American Chemical Society
Year
1996
Tongue
English
Weight
272 KB
Volume
44
Category
Article
ISSN
0021-8561

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The thermally-induced conformational transitions of soybean protein films were studied as the films were heated under isothermal conditions in the range 40e100 C. By comparing the kinetics of proteinewater interactions as a function of temperature using time-resolved Fourier transform infrared (FTIR