Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates

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°C. Water absorption was improved...

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Autor principal: Pilosof, Ana María Renata
Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p113_ARCE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p113_ARCE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v56_n1_p113_ARCE
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spelling paper:paper_00221147_v56_n1_p113_ARCE2023-06-08T14:46:14Z Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates Pilosof, Ana María Renata 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°C. Water absorption was improved from 5.5 to 7 mL water/g concentrate by 0.5% SDS at pH 6 at 20°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°C. Copyright © 1991, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p113_ARCE http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p113_ARCE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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°C. Water absorption was improved from 5.5 to 7 mL water/g concentrate by 0.5% SDS at pH 6 at 20°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°C. Copyright © 1991, Wiley Blackwell. All rights reserved
author Pilosof, Ana María Renata
spellingShingle Pilosof, Ana María Renata
Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
author_facet Pilosof, Ana María Renata
author_sort Pilosof, Ana María Renata
title Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
title_short Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
title_full Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
title_fullStr Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
title_full_unstemmed Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
title_sort sodium dodecyl sulfate and sulfite improve some functional properties of soy protein concentrates
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p113_ARCE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p113_ARCE
work_keys_str_mv AT pilosofanamariarenata sodiumdodecylsulfateandsulfiteimprovesomefunctionalpropertiesofsoyproteinconcentrates
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