Review: Emulsification properties of soy bean protein

Autor:	Kamalesh Chandra Dey, Xiang Li, Md. Ramim Tanver Rahman, Wenpu Chen, Nabil Qaid M. Al-Hajj, Saleh Muhammed Raqib
Rok vydání:	1970
Předmět:	chemistry.chemical_classification Future study chemistry Food industry business.industry Emulsion Food processing Food science Soy bean business Polysaccharide Soy protein
Zdroj:	Nusantara Bioscience. 6
ISSN:	2087-3956 2087-3948
DOI:	10.13057/nusbiosci/n060212
Popis:	Chen W, Li X, Rahman MRT, Al-Hajj NQM, Dey KC, Raqib SM. 2014. Emulsification properties of soy bean protein. Nusantara Bioscience 6: 196-202. Emulsion stability and emulsifying ability are two important factors in food industry. Soy protein has the great of interest because of its amphilic structure. β-Conglycinnin and glycinin are main components in soy protein which can be used as emulsifiers in food processing. However, due to its size and molecular weight, the emulsifying ability of soy protein is limited. By chemical, physical and enzymatic modification, the emulsifying ability of soy protein can be improved. The addition of polysaccharides in emulsion is common. The interaction of polysaccharides and proteins are being discussed in this review. In some complex food emulsion, the function of soy protein molecules and emulsifier at the interface need to be investigated in the future study.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a99b14beb07b712793a71205ffb3be75 https://doi.org/10.13057/nusbiosci/n060212 Zobrazit plný text záznamu