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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Autores principales: | ARCE, C.B., PILOSOF, A.M.R., BARTHOLOMAI, G.B. |
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Formato: | JOUR |
Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p113_ARCE |
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