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
Autores principales: ARCE, C.B., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea: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 todo:paper_00221147_v56_n1_p113_ARCE
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spelling todo:paper_00221147_v56_n1_p113_ARCE2023-10-03T14:27:02Z Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates ARCE, C.B. PILOSOF, A.M.R. BARTHOLOMAI, G.B. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author ARCE, C.B.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
spellingShingle ARCE, C.B.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates
author_facet ARCE, C.B.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
author_sort ARCE, C.B.
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
url http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p113_ARCE
work_keys_str_mv AT arcecb sodiumdodecylsulfateandsulfiteimprovesomefunctionalpropertiesofsoyproteinconcentrates
AT pilosofamr sodiumdodecylsulfateandsulfiteimprovesomefunctionalpropertiesofsoyproteinconcentrates
AT bartholomaigb sodiumdodecylsulfateandsulfiteimprovesomefunctionalpropertiesofsoyproteinconcentrates
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