Emulsifying properties of soy protein isolates obtained by microfiltration

Chove, B. E.; Grandison, A. S.; Lewis, M. J.

dc.creator	Chove, B. E.
dc.creator	Grandison, A. S.
dc.creator	Lewis, M. J.
dc.date	2017-09-05T12:57:50Z
dc.date	2017-09-05T12:57:50Z
dc.date	2002
dc.date.accessioned	2022-10-25T08:53:24Z
dc.date.available	2022-10-25T08:53:24Z
dc.identifier	https://www.suaire.sua.ac.tz/handle/123456789/1775
dc.identifier.uri	http://hdl.handle.net/123456789/93674
dc.description	Journal of the Science of Food and Agriculture
dc.description	Soy protein isolate (SPI) fractions were produced using two different pore size micro®ltra- tion membranes. Micro®ltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small-pore-size membrane using the permeate from the larger-pore-size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not signi®cantly different from those for SPI and one of the retentates. SDS-PAGE pro®les indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits
dc.format	application/pdf
dc.language	en
dc.publisher	Society of Chemical Industry
dc.subject	Emulsion stability
dc.subject	Emulsifying activity
dc.subject	Isoelectric focusing
dc.subject	Fractionation
dc.subject	Membranes
dc.subject	Microfiltration
dc.subject	Isolate
dc.subject	Soy protein
dc.title	Emulsifying properties of soy protein isolates obtained by microfiltration
dc.type	Article