Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates.
(protein) composition
Soy protein concentrate
protein physical property
protein precipitation
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
18 Jan 2024
18 Jan 2024
Historique:
revised:
04
12
2023
received:
26
05
2023
accepted:
12
12
2023
medline:
18
1
2024
pubmed:
18
1
2024
entrez:
18
1
2024
Statut:
aheadofprint
Résumé
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5-5.5), aqueous ethanol (50%-70% [v/v]), and Ca
Identifiants
pubmed: 38235999
doi: 10.1111/1750-3841.16907
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Agentschap Innoveren en Ondernemen (VLAIO)
ID : ref.HBC.2019.2907
Organisme : Research Foundation Flanders (FWO Vlaanderen, Brussels, Belgium)
ID : ref.1224123N
Informations de copyright
© 2024 Institute of Food Technologists.
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