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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Detalles Bibliográficos
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
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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