Volume 9, Issue 36 (2012)
FSCT 2012, 9(36): 119-127 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of heat on functional properties of soybean flour. FSCT 2012; 9 (36) :119-127
URL: http://fsct.modares.ac.ir/article-7-12050-en.html
URL: http://fsct.modares.ac.ir/article-7-12050-en.html
Abstract: (4899 Views)
Soy flour contains large amount of proteins, so that it show variety of functional properties. In this paper functional properties such as water and oil absorption, foaming properties, emulsification and solubility of heated and unheated soy flour was determined. The effect of pH and ionic strength on these functional properties was studied. Foaming and emulsifying properties and protein solubility depended on pH and its minimum was in isoelectric pH. Emulsifying properties in native and heated soy flour was increased with increasing ionic strength until 0.4 molar. Heating increased water and oil absorption but decreased foam capacity, emulsification and protein solubility.
Received: 2010/10/24 | Accepted: 2011/05/23 | Published: 2012/10/23
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |