Artículo
ARCE, C.B.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. "Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates" (1991) Journal of Food Science. 56(1):113-115
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Abstract:
The effects of sodium dodecyl sulfate (SDS) and sodium sulfite were studied on dispersibility, water and oil absorption of soy protein concentrates from toasted soy flours. Dispersibility was improved from 6.2% to 65% by 0.5% SDS, 0.25% sodium sulfite at pH6, and 60°C. Water absorption was improved from 5.5 to 7 mL water/g concentrate by 0.5% SDS at pH 6 at 20°C. Oil absorption was improved from 4.1 to 5.9 mL oil/g concentrate by 0.5% SDS, 0.25% sodium sulfite at pH 6 and 20°C. Copyright © 1991, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates |
| Autor: | ARCE, C.B.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Cnsejo National de Investigaciones Cientificas y Ténicas, Argentina |
| Año: | 1991 |
| Volumen: | 56 |
| Número: | 1 |
| Página de inicio: | 113 |
| Página de fin: | 115 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1991.tb07988.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p113_ARCE |
Referencias:
- Campbell, C.W., Kraut, W.C., Yackel, W.C., Yang Ho Seung, Soy protein concentrate (1985) New protein Foods, 5, p. 301. , Chap. IX. In, A.M. Altschul, H.L. Wilke, Academic Press, Inc, Orlando, FL
- Canella, M., Castriotta, G., Bernardi, A., Functional and physico‐chemical properties of succinylated and acetylated sunflower protein (1979) Lebensm.-Wiss. Technol, 12, p. 95
- Fukushima, D., Van Buren, J.P., Mechanisms of protein insolubilization during the drying of soy milk (1970) Cereal Chem, 47, p. 687
- Kanterewicz, R.J., Elizalde, B.E., Pilosof, A.M.R., Bartholomai, G.B., The water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food proteins (1987) Journal of Food Science, 52, p. 1381
- Mecham, D.K., Sokol, H.A., Pence, J.W., Extractable protein and hydration characteristics of flours and doughs in dilute acid (1962) Cereal Chem, 39, p. 81
- Nakai, S., Ho, L., Tung, M.A., Quinn, J.R., Solubilization of rapeseed, soy and sunflower protein isolates by surfactant and proteinase treatments (1980) Canadian Institute of Food Science and Technology Journal, 13, p. 14
- Rakosky, J., Jr., Soy grits, flour, concentrates and isolates in meat products (1974) Journal of the American Oil Chemists’ Society, 51, p. 123A
- Reynolds, J.A., Tanford, C., Binding of dodecyl sulfate to proteins at high binding ratios. Possible implications for the state of proteins in biological membranes (1970) Proc. Nat. Acad. Sci, 66, p. 1002
Citas:
---------- APA ----------
ARCE, C.B., PILOSOF, A.M.R. & BARTHOLOMAI, G.B. (1991) . Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates. Journal of Food Science, 56(1), 113-115.http://dx.doi.org/10.1111/j.1365-2621.1991.tb07988.x
---------- CHICAGO ----------
ARCE, C.B., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates" . Journal of Food Science 56, no. 1 (1991) : 113-115.http://dx.doi.org/10.1111/j.1365-2621.1991.tb07988.x
---------- MLA ----------
ARCE, C.B., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates" . Journal of Food Science, vol. 56, no. 1, 1991, pp. 113-115.http://dx.doi.org/10.1111/j.1365-2621.1991.tb07988.x
---------- VANCOUVER ----------
ARCE, C.B., PILOSOF, A.M.R., BARTHOLOMAI, G.B. Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates. J. Food. Sci. 1991;56(1):113-115.http://dx.doi.org/10.1111/j.1365-2621.1991.tb07988.x
