Foaming properties of soy protein isolate hydrolysates

Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the be...

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Detalles Bibliográficos
Autores principales:	Panizzolo, Luis Alberto, Añón, María Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2015
Materias:	Química Soy proteins Enzymatic hydrolysis Foaming properties
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/101387 https://ri.conicet.gov.ar/11336/12083 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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