Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures

In this study, the effects of alcohol defatting using ethanol, methanol, and non-alcoholic aqueous extraction methods on the yield, purity, and functionality of soy protein isolates were investigated. Soy protein extraction conditions were also modified (heat and mild acidic treatment before protein...

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Veröffentlicht in:	Journal of food science 2006-04, Vol.71 (3), p.C137-C145
Hauptverfasser:	L'hocine, L, Boye, J.I, Arcand, Y
Format:	Artikel
Sprache:	eng
Schlagworte:	acid treatment Alcohol aqueous solutions chemical precipitation defatted foods defatting emulsifying properties ethanol extraction foaming properties food composition food quality functional properties heat treatment hexane methanol Oils & fats pretreatment protein aqueous extraction protein content protein functionality protein isolates Proteins purification soy protein soybean defatting soybean protein isolate Soybeans yields
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