Emulsifying properties of soy protein isolates obtained by microfiltration

dc.contributor.authorChove, B. E.
dc.contributor.authorGrandison, A. S.
dc.contributor.authorLewis, M. J.
dc.date.accessioned2017-09-05T12:57:50Z
dc.date.available2017-09-05T12:57:50Z
dc.date.issued2002
dc.descriptionJournal of the Science of Food and Agricultureen_US
dc.description.abstractSoy protein isolate (SPI) fractions were produced using two different pore size micro®ltra- tion membranes. Micro®ltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small-pore-size membrane using the permeate from the larger-pore-size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not signi®cantly different from those for SPI and one of the retentates. SDS-PAGE pro®les indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunitsen_US
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/1775
dc.language.isoenen_US
dc.publisherSociety of Chemical Industryen_US
dc.subjectEmulsion stabilityen_US
dc.subjectEmulsifying activityen_US
dc.subjectIsoelectric focusingen_US
dc.subjectFractionationen_US
dc.subjectMembranesen_US
dc.subjectMicrofiltrationen_US
dc.subjectIsolateen_US
dc.subjectSoy proteinen_US
dc.titleEmulsifying properties of soy protein isolates obtained by microfiltrationen_US
dc.typeArticleen_US

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