Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation

Research was carried out on the influence of heat treatment during isoelectric precipitation on the functionality of the resulting isolates prepared from "low-heated", undenatured, defatted soy flour. The isoelectric dispersions were heated at 50°C, 60°C, 65°C or 70°C for 30 min and charac...

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Detalles Bibliográficos
Autores principales:	López de Ogara, M.C., Delgado de Layño, M., Pilosof, A.M., Macchi, R.A.
Formato:	JOUR
Materias:	Functional properties isolation processing effect soybean proteins
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0003021X_v69_n2_p184_LopezdeOgara
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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