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Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds

✍ Scribed by M.I. GENOVESE; F.M. LAJOLO

Book ID: 108818543
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 565 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb06863.x

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## Abstract Functional properties — as solubility, water and oil adsorption, emulsifying capacity, emulsion activity and stability — of protein isolates from faba beans, soybeans and sunflower seed depending on the isolation process were determined. Proteins isolated under mild conditions, it mean