Functionality of soy protein produced by enzyme-assisted extraction

Author:

Jung S.1,Lamsal B. P.1,Stepien V.1,Johnson L. A.1,Murphy P. A.2

Affiliation:

1. ; Department of Food Science and Human Nutrition; Iowa State University; Ames 50011-1061 Iowa

2. ; Center for Crops Utilization Research; Iowa State University; 2312 Food Science Bldg. Ames 50011-1061 IA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference27 articles.

1. Soy Protein Processing and Utilization;Lusas,1995

2. In vitro Accessibility of Untreated, Toasted, and Extruded Soybean Meals for Proteases and Carbohydrases;Marsman;J. Agric. Food Chem.,1997

3. Scanning Electron Microscopy of Soybeans, Soy Flours, Protein Concentrates, and Protein Isolates;Wolf;Cereal Sci.,1975

4. Simultaneous Aqueous Extraction of Oil and Protein from Soybean: Mechanisms for Process Design;Rosenthal;Trans. IChemE.,1998

5. Enzymatic Effects on Cell Rupture in Plant Protein Recovery;Mudgett;J. Food Biochem.,1978

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