A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration

Journal of Food Engineering

Volumn 143, Issue , 2014, Pages 25-32

  Yang, Juan ^a   Guo, Jian ^a   Yang, Xiao Quan ^a   Wu, Na Na ^b   Zhang, Jin Bo ^a   Hou, Jun Jie ^a   Zhang, Yuan Yuan ^a   Xiao, Wu Kai ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

Author keywords

Jet cooking; Phytase; Soy protein concentrate; Ultrafiltration

Indexed keywords

FLAVONOIDS; MEMBRANE FOULING; PHOSPHATASES; SOLUBILITY; ULTRAFILTRATION;

ANTI-NUTRITIONAL FACTORS; NITROGEN SOLUBILITY; PHYTASES; QUALITY AND SAFETIES; SEPARATION EFFICIENCY; SOLUBLE AGGREGATES; SOY PROTEIN CONCENTRATES; SOY PROTEIN ISOLATES;

PROTEINS;

EID: 84904335501     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.031     Document Type: Article

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