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Stable Clouding Agent from Isolated Soy Protein

โœ Scribed by JEROME A. KLAVONS; RAYMOND D. BENNETT; SADIE H. VANNIER

Book ID
108818715
Publisher
Institute of Food Technologists
Year
1992
Tongue
English
Weight
448 KB
Volume
57
Category
Article
ISSN
0022-1147

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Beverage cloud stability with isolated soy protein
โœ Jasentuliyana, Nela; Toma, R B; Klavons, J A; Medora, Nilufer ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 189 KB

The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KCl in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins there