Soy protein modification: A review
| Autor: | B Mirjana Pesic, T Snezana Jovanovic, P Sladjana Stanojevic, B Miroljub Barac |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
functional properties
medicine.diagnostic_test Chemistry Proteolysis biologically active compounds General Engineering food and beverages hermal treatment Biochemistry lcsh:Technology (General) medicine Food formulation limited hydrolysis lcsh:T1-995 Soybean protein Soybean Proteins Food science Soy protein Flavor |
| Zdroj: | Acta Periodica Technologica, Vol 2004, Iss 35, Pp 3-16 (2004) |
| ISSN: | 2406-095X 1450-7188 |
| Popis: | Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds. |
| Databáze: | OpenAIRE |
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