Journal
JOURNAL OF FOOD ENGINEERING
Volume 79, Issue 4, Pages 1233-1237Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2006.04.009
Keywords
soy protein isolate; phosphorylation; functionality
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Soy protein isolates (SPI) were phosphorylated with sodium tripoly phosphate (STP) by various concentrations of SPI and STP, pHs and reacting time at room temperature. The degrees of phosphorylation and the best conditions of phosphorylation-4% of SPI, 9% of STP, pH=9.0 and 3 h were determined. The functional properties of native and modified proteins (aqueous solubility, emulsification properties and viscosity) were also determined. At the given ranges of pH, the solubility and the viscosity did not change remarkably (p > 0.05), while the emulsifying properties increased significantly (p < 0.05) after SPI was phosphorylated. (c) 2006 Elsevier Ltd. All rights reserved..
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