Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 7, 1998, Pages 845-850

  Wu, W U ^a   Hettiarachchy, N S ^a   Qi, M ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Emulsifying properties; Enzymatic modification; Hydrophobicity; Papain; Solubility; Soy protein isolate; Ultrafiltration

Indexed keywords

EID: 0032116216     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0235-0     Document Type: Article

References (25)

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