SODIUM DODECYL-SULFATE AND SULFITE IMPROVE SOME FUNCTIONAL-PROPERTIES OF SOY PROTEIN-CONCENTRATES

被引：6

作者：

ARCE, CB ^{[1
]}

PILOSOF, AMR ^{[1
]}

BARTHOLOMAI, GB ^{[1
]}

机构：

[1] CONSEJO NACL INVEST CIENT & TECN,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07988.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of sodium dodecyl sulfate (SDS) and sodium sulfite were studied on dispersibility, water and oil absorption of soy protein concentrates from toasted soy flours. Dispersibility was improved from 6.2% to 65% by 0.5% SDS, 0.25% sodium sulfite at pH6, and 60-degrees-C. Water absorption was improved from 5.5 to 7 mL water/g concentrate by 0.5% SDS at pH 6 at 20-degrees-C. Oil absorption was improved from 4.1 to 5.9 mL oil/g concentrate by 0.5% SDS, 0.25% sodium sulfite at pH 6 and 20-degrees-C.

引用

页码：113 / 115

页数：3

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