Emulsification properties of soy bean protein
| العنوان: | Emulsification properties of soy bean protein |
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| المؤلفون: | WENPU CHEN, XIANG LI, MD. RAMIM TANVER RAHMAN, NABIL QAID M. AL-HAJJ, KAMALESH CHANDRA DEY, SALEH MUHAMMED RAQIB |
| المصدر: | Nusantara Bioscience, Vol 6, Iss 2, Pp 196-202 (2014) |
| بيانات النشر: | MBI & UNS Solo, 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | lcsh:Biology (General), Emulsion, soy bean, protein, lcsh:QH301-705.5 |
| الوصف: | 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. |
| اللغة: | English |
| تدمد: | 2087-3956 2087-3948 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doajarticles::b6e36aab5f9998613c0a14a6aca5b0c0 http://biosains.mipa.uns.ac.id/N/N0602/N060213.pdf |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doajarticles..b6e36aab5f9998613c0a14a6aca5b0c0 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20873956 20873948 |
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