Emulsifying properties of soy protein isolates obtained by microfiltration
| dc.contributor.author | Chove, B. E. | |
| dc.contributor.author | Grandison, A. S. | |
| dc.contributor.author | Lewis, M. J. | |
| dc.date.accessioned | 2017-09-05T12:57:50Z | |
| dc.date.available | 2017-09-05T12:57:50Z | |
| dc.date.issued | 2002 | |
| dc.description | Journal of the Science of Food and Agriculture | en_US |
| dc.description.abstract | Soy 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 subunits | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/1775 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Chemical Industry | en_US |
| dc.subject | Emulsion stability | en_US |
| dc.subject | Emulsifying activity | en_US |
| dc.subject | Isoelectric focusing | en_US |
| dc.subject | Fractionation | en_US |
| dc.subject | Membranes | en_US |
| dc.subject | Microfiltration | en_US |
| dc.subject | Isolate | en_US |
| dc.subject | Soy protein | en_US |
| dc.title | Emulsifying properties of soy protein isolates obtained by microfiltration | en_US |
| dc.type | Article | en_US |