Properties of soy protein produced by countercurrent, two-stage, enzyme-assisted aqueous extraction

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 6, 2014, Pages 1077-1085

  De Almeida, N M ^a   De Moura Bell, J M L N ^b   Johnson, L A ^b  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Aqueous extraction; Enzyme; Functional properties; Protein extraction; Soybeans

Indexed keywords

AMINO ACIDS; EMULSIFICATION; ENZYMES; EXTRACTION; HYDROLYSIS; SOLUBILITY; SOYBEAN OIL;

AQUEOUS EXTRACTION; ENVIRONMENTALLY-FRIENDLY TECHNOLOGY; ENZYME-ASSISTED AQUEOUS EXTRACTIONS; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; PROTEIN DIGESTIBILITY; PROTEIN EXTRACTION; SOYBEANS;

PROTEINS;

GLYCINE MAX;

EID: 84903907986     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-014-2436-z     Document Type: Article

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