Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 757-766

  Lopes Barbosa, Ana Cristina ^a   Lajolo, Franco M ^a   Genovese, Maria Inés ^a  

^a Laboratório de Química de Materiais e Energia   (Brazil)

Author keywords

Isoflavones; Processing; Soy protein isolate

Indexed keywords

BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE; METHANOL; SOYBEAN PROTEIN;

ACID PRECIPITATION; AQUEOUS SOLUTION; ARTICLE; CENTRIFUGATION; ENZYME ACTIVITY; EXTRACTION; HYDROLYSIS; IONIC STRENGTH; PH; PROTEIN ISOLATION; SEPARATION TECHNIQUE; SOLUBILIZATION; TEMPERATURE DEPENDENCE;

GLYCINE MAX;

EID: 33645832367     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.014     Document Type: Article

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