Preparation and Characterization of Protein Isolates from Soymeal

Journal of Food Science and Technology

Volumn 37, Issue 6, 2000, Pages 624-626

  Gandhi, A P ^a   Khare, S K ^a   Jha, Krishna ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Characterization; Functional properties; Physico chemical properties; Soymeal

Indexed keywords

EID: 0347939660     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. AOAC (1984) Official Methods of Analysis, 14th edn, Association of Official Analytical Chemists, Washington, DC
2. Hermansson AM (1973) Determination of functional properties of protein foods. In: Proteins in Human Nutrition, Porter JW and Rolls BA (eds) Academic Press, NY, USA
3. Hsu HW, Vavak DL, Satterlee LD, Miller GA (1977) A multi enzyme technique for estimating protein digestibility. J Food Sci 42:1269-1273
4. Kolar CW, Richart SH, Decker CD, Steinke FH, vander Zanden RJ (1985) Isolated soy protein. In: new Protein Foods, Altschul AM, Wilcke HL (eds) Academic Press, NY, USA
5. Okezie OB, Bellow AB (1988) Physico-chemical and functional properties of winged bean flour and isolates compared with soy isolates. J Food Sci 53:449-454
6. SOPA (1999) Soybean Processors Association, Indore