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Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins

✍ Scribed by J.S. HAMADA; W.E. MARSHALL

Book ID
108814002
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
694 KB
Volume
54
Category
Article
ISSN
0022-1147

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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