Preparation, characterization and properties of whey-soy proteins co-precipitates

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 294-300

  Alu'Datt, Muhammad H ^a   Alli, Inteaz ^b   Nagadi, Michael ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Protein co precipitates; Protein gelation; Protein rheology; Soybean protein; Whey protein

Indexed keywords

CHELATING AGENT; CO-PRECIPITATES; DEFATTED SOY FLOURS; EXTRACTION TEMPERATURES; GEL STRENGTHS; GELLING CHARACTERISTICS; MIXED POWDER; PROTEIN CONCENTRATIONS; SDS-PAGE; SLAB GEL ELECTROPHORESIS; SOY PROTEIN; SOYBEAN PROTEINS; WATER HOLDING CAPACITY; WHEY POWDERS; WHEY PROTEINS;

CHELATION; COAGULATION; ELECTROPHORESIS; GELATION; GELS; PRECIPITATES;

PROTEINS;

CHELATING AGENT; SODIUM HYDROXIDE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; COOLING; DISPERSION; FLOW MEASUREMENT; GEL; GEL ELECTROPHORESIS; GELATION; HEATING; OSCILLATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWDER; PRECIPITATION; PROTEIN ANALYSIS; PROTEIN POLYMERIZATION; SOYBEAN; TEMPERATURE; WHEY;

GLYCINE MAX;

EID: 84860369099     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.142     Document Type: Article

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