Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 221-227

  Lai, Yung Priscilla ^a   Mondor, Martin ^b   Moresoli, Christine ^a   Drolet, Hélène ^b   Gros Louis, Michel ^b   Ippersiel, Denis ^b   Lamarche, François ^b   Arcand, Yves ^b  

^a UNIVERSITY OF WATERLOO   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Diafiltration; Fouling; Phytic acid; Soy protein; Ultrafiltration

Indexed keywords

ASH CONTENTS; DIAFILTRATION; EXTRACTION CONDITIONS; FACTORIAL EXPERIMENTAL DESIGN; MINERAL CONTENT; PH ADJUSTMENT; PHOSPHORUS CONTENTS; PHYTIC ACIDS; SOY PROTEIN; SOY PROTEIN ISOLATES; VOLUME CONCENTRATION RATIOS;

FOULING; MEMBRANE FOULING; MEMBRANE TECHNOLOGY; PHOSPHORUS; PURIFICATION; ULTRAFILTRATION;

PROTEINS;

GLYCINE MAX;

EID: 84868120941     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.012     Document Type: Article

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