Mechanism for refunctionalizing heat-denatured soy protein by alkaline hydrothermal cooking

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 1, 2006, Pages 39-45

  Wang, H ^a   Wang, T ^a   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Alkali dispersion; Extrusion; Heat denatured protein; Hydrothermal cooking; Particle count; Particle size distribution; Protein solubility profile; Settling velocity; Soy protein isolate; Stokes' law; Viscosity

Indexed keywords

ALKALI DISPERSION; HEAT-DENATURED PROTEIN; HYDROTHERMAL COOKING; PROTEIN SOLUBILITY PROFILE;

DISSOLUTION; HYDROTHERMAL SYNTHESIS; PARTICLE SIZE ANALYSIS; PROTEINS; SOLUBILITY;

OILS AND FATS;

GLYCINE MAX;

EID: 33644503856     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1173-3     Document Type: Article

References (7)

1. Wang, H., T. Wang, and L.A. Johnson, Effect of Alkali on the Refunctionalization of Soy Protein by Hydrothermal Cooking, J. Am. Oil Chem. Soc. 52:452-456 (2005).
2. Wang, H., T. Wang, and L.A. Johnson, Refunctionalization of Extruded-Expelled Soybean Meals, J. Am. Oil Chem. Soc. Ibid. 81:789-794 (2004).
3. Protein Dispersibility Index (PDI), Official Methods and Recommended Practices of the AOCS, 5th edn., AOCS Press, Champaign, 1997, Method Ba 10-65.
4. Wang, H., L.A. Johnson, and T. Wang, Preparation of Soy Protein Concentrate and Isolate from Extruded-Expelled Soybean Meals, J. Am. Oil Chem. Soc. 81:713-717 (2004).
5. Gornall, A.G., C.J. Bardawill, and M.M. David, Determination of Serum Proteins by Means of the Biuret Reaction, J. Biol. Chem. 777:751-766 (1949).
6. Statistical Analysis System, SAS Institute, Cary, NC, 1999-2001.
7. Hackley, V.A., and C.F. Ferraris, The Use of Nomenclature in Dispersion Science and Technology, U.S. Government Printing Office, Washington, DC, 2001, pp. 34-38.