Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1007-1013

  Arora, Akshay ^a   Damodaran, Srinivasan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Beta cyclodextrin; Off flavour; Removal of soy phospholipids; Soy protein isolate

Indexed keywords

BETA-CYCLODEXTRIN; CONTRIBUTING FACTOR; FREE FATTY ACID; OFF-FLAVOUR; OFF-FLAVOURS; PHOSPHOLIPASE A; SOY PROTEIN; SOY PROTEIN ISOLATE; SOY PROTEIN ISOLATES;

FATTY ACIDS; FOOD PRODUCTS; PROTEINS;

PHOSPHOLIPIDS;

BETA CYCLODEXTRIN; FATTY ACID; PHOSPHOLIPASE A2; PHOSPHOLIPID; SOYBEAN PROTEIN;

ARTICLE; FLAVOR; FOOD COLOR; HYDROLYSIS; PH; PRECIPITATION; PROTEIN STABILITY; TRANSESTERIFICATION; ULTRASOUND;

EID: 79952537228     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.073     Document Type: Article

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