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About Soy Protein Modification-A Review
The document summarizes methods used to modify soy proteins, including thermal treatments, limited hydrolysis, and functional property changes. Thermal treatments are commonly used to reduce antinutritional factors like protease inhibitors, improve functionality, and increase digestibility. Heating causes dissociation and aggregation of soy proteins through subunit denaturation. Limited hydrolysis also modifies properties. Both methods impact solubility, water absorption, gelation, emulsification and foaming abilities through physical and chemical changes to soy proteins.
Detailed Information
| Author: | ['I. Murali Krishna'] |
|---|---|
| Publication Year: | 2014 |
| Pages: | 14 |
| Language: | English |
| Format: | |
| Price: | FREE |
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