Functional properties of extruded-expelled soybean flours from value-enhanced soybeans

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 7, 2002, Pages 699-702

  Heywood, A A ^a   Myers, D J ^a   Bailey, T B ^b   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Department of Statistics Center for Statistics and Applications in Forensic Evidence Iowa State University 2438 Osborn Dr Ames   (United States)

Author keywords

Extrusion expelling; Functional properties; Genetic modifications; Low fat soy flour; Soy flour; Soy protein; Soybeans

Indexed keywords

EMULSIFICATION; FOAMS; GENETIC ENGINEERING; OILS AND FATS; PH EFFECTS; SOLUBILITY; SUGAR (SUCROSE); SUSPENSIONS (FLUIDS);

PROTEIN DISPERSIBILITY INDICES (PDI);

PROTEINS;

GLYCINE MAX;

EID: 0036648617     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0545-z     Document Type: Article

References (13)

1. Structure and functional properties of food proteins
2. Refining normal and genetically enhanced soybean oils obtained by various extraction methods
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4. Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flour
5. Emulsifying properties of proteins: Evaluation of turbidimetric technique
6. Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions
7. Functionality of defatted corn germ proteins in a model system: Fat-binding capacity and water retention
8. Functional properties of soy proteins