Journal of Food Science · 1977 · 39 citations · 8 references
Food ChemistryFunctional PropertiesEngineeringFood AnalysisPercent Water AbsorptionAgricultural EconomicsBiotechnologyAnalytical ChemistrySeed StorageFood EngineeringWater AbsorptionSoy Protein ConcentrateProtein PurificationA Soy ConcentrateSeed ProcessingFood TechnologyHealth Sciences
ABSTRACT Nitrogen solubility index and percent water absorption of a soy protein concentrate and isolate were evaluated as a function of pH and temperature. Although solubility and water absorption tended to increase as pH of the dispersion increased from 5.0 to 7.0 and as temperature increased from ambient to 90°C, pH and temperature effects were interdependent. The concentrate was less soluble and less responsive to changes in pH and temperature than was the isolate. Response surfaces for the concentrate and isolate, particularly those for water absorption, differed in shape.
8