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Alkali-modified soy proteins: Effect of salts and disulfide bond cleavage on adhesion and viscosity

  • Published:1996-08 Issue:8 Volume:73 Page:1063-1066
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Am Oil Chem Soc

Author:

Kalapathy U.1,Hettiarachchy N. S.1,Myers D.2,Rhee K. C.3

Affiliation:

1. ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville AR 72704

2. ; Center for Crops Utilization Research; Iowa State University of Science and Technology; Ames Iowa 50011

3. ; Food Protein Research and Development Center; Texas A&M University; College Station Texas 77843

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. Soybean Glues;Lambuth,1977

2. Industrial Applications for Soy Protein and Potential for Increased Utilization;Myers;Cereal Foods World,1993

3. Alkali Modified Soy Proteins with Improved Adhesive and Hydrophobic Properties;Hettiarachchy;J. Am. Oil Chem. Soc.,1995

4. Solubility Profile, Intrinsic Viscosity, and Optical Rotational Studies of Acid Precipitated Soy Protein and Commercial Soy Isolate;Shen;J. Agric. Food Chem.,1976

5. Functional Properties of Soy Proteins;Kinsella;J. Am. Oil Chem.,1979

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