Hydration Properties of Soybean Protein Isolates
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation,, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2001-12-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000400014 |