Emulsifying properties of Hydrolysates isolated from soybean protein

We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis...

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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 Emulsion properties
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/98492 https://ri.conicet.gov.ar/11336/10567 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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