Stable Clouding Agent from Isolated Soy Protein

Autor:	Raymond D. Bennett, Jerome A. Klavons, Sadie H. Vannier
Rok vydání:	1992
Předmět:	Orange juice food.ingredient Chromatography Pectin Chemistry Clouding agent Isolated Soy Protein Model system complex mixtures Suspension (chemistry) food sense organs Food science Soy protein Dilute suspension Food Science
Zdroj:	Journal of Food Science. 57:945-947
ISSN:	1750-3841 0022-1147
Popis:	In a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short-term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble pectin the nascent soy protein particles rapidly aggregated. This soy protein based clouding agent may provide a natural and healthy alternative to oil-derived clouding agents. The stabilization of such suspended soy protein particles also provides a model system that may be comparable to orange juice cloud for stability studies.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2d8bfc4795ab8d31a85cb7e65ec1dfb4 https://doi.org/10.1111/j.1365-2621.1992.tb14330.x Zobrazit plný text záznamu Plný text