The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins
Hydrophilic characteristics of four soybean protein isolates, determined through measurement of spontaneous water absorption capacity (WAC), were greatly affected by pH in the range of 2 to 7. While minimum WAC was apparent near the isoelectric region and increased away from the pI (isoelectric poin...
Guardado en:
| Publicado: |
1996
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v29_n4_p334_Elizalde http://hdl.handle.net/20.500.12110/paper_00236438_v29_n4_p334_Elizalde |
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