functional properties modification of extruded soy protein concentrate using Neutrase
Enzymic hydrolysis of extruded soy protein concentrate with Neutrase was used for the preparation new soy protein products with modified functional properties. After the determination of optimum values of pH as 6.8; temperature as 50°C, and water addition as 13.3 kg/kg protein, the response surface...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200405-0001_functional-properties-modification-of-extruded-soy-protein-concentrate-using-neutrase.php |