FRACTIONATION OF SOY PROTEIN HYDROLYSATES USING ULTRAFILTRATION MEMBRANES

被引：26

作者：

DEESLIE, WD ^{[1
]}

CHERYAN, M ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,AGR BIOPROC LAB,1302 W PENN AVE,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1992.tb05505.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of membrane pore size on the molecular weight distribution and selected functional properties of a protein hydrolysate produced from soy isolate and Pronase was examined. Molecular weight distributions were similar for permeates from 5000, 10,000 and 50,000 molecular weight cut-off (MWCO) membranes: two large fractions at 2300 and 1000 daltons. The 100,000 MWCO membrane resulted in three fractions of 25,000, 13,000 and 2300 daltons. Solubility of the hydrolysate increased with decrease in MWCO, while foam stability decreased.

引用

页码：411 / 413

页数：3

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